1 lb. fresh spinach (tough stems removed)
2 tbsp. vegetable oil
1 med. garlic, minced
2 tsp. oregano leaves
1/2 tsp. basil
3/4 tsp. salt
3 (1 lb.) cans tomatoes (crushed or pieces, drained)
1 lb. whole wheat or other lasagna noodles
1 1/4 lbs. Mozzarella cheese, sliced thin
1 lb. Ricotta or cottage cheese
Parmesan cheese, grated

Rinse the spinach leaves individually and place them in a saucepan. Cover and cook over medium heat with just the water clinging to the leaves, until the spinach is steaming and wilted, about 2 minutes.

In another saucepan, heat the vegetable oil and saute the onion, garlic, oregano and basil until the onion is soft. Stir in the salt and the tomatoes. Cover and cook 20 to 30 minutes.

I no longer pre-cook lasagna noodles. They cook just fine after assembled. You may need to add a little more liquid first.

To Assemble: Oil a 9"x13" baking pan and pour in enough of the tomato sauce to cover the bottom. Add layers in the following order: noodles, spinach, ricotta, Mozzarella, Parmesan, tomato sauce. Repeat until all ingredients are incorporated.

Bake at 350 degrees for 35 to 45 minutes or until the cheeses are melted and the sauce bubbles. Remove from the oven and let stand 15 minutes before cutting in squares and serving.

4 to 6 servings.