1 (8 oz.) box oven-ready lasagne
1 egg
15 oz. Ricotta cheese
14 oz. Mozzarella cheese
1 (26 oz.) tomato sauce
1 (15 oz.) can chunky tomatoes
1 bag spinach
1 small zucchini

Preheat oven to 350°F. Wash and chop spinach. Thinly slice zucchini. Sauté vegetables in a little water until soft. In separate bowl, mix Ricotta and egg.

Assembly:

1. Spread 3/4 cup of sauce evenly on bottom of 13 x 9 x 2 baking dish.

2. Place 3 pieces of crosswise over sauce (pieces should not overlap). Spread 2/3 cup Ricotta evenly over pasta. Spread 3/4 cup of tomato sauce evenly over Ricotta covering pasta completely. Sprinkle with 1 cup Mozzarella.

3. Repeat Steps 2 and 3 TWO more times. Top with remaining 3 pasta pieces. Spread can of chunky tomatoes completely over pasta. Sprinkle with Parmesan cheese. Cover with foil and bake for 45 minutes. Remove foil and bake 10 to 15 minutes. Let stand 5 minutes before cutting.