Prep time: 10 minutes
Cook time: 50 minutes
Serves: About 8 servings
One 26-oz jar tomato sauce
1 lb no-boil lasagna sheets
16-oz bag frozen chopped spinach, thawed and squeezed dry
Salt and pepper
32 oz ricotta
2 cups pre-grated mozzarella
About 2 Tbs olive oil
1. Preheat oven to 400 degrees. Spread 1/4 cup of sauce on the bottom of a 9 x 13-inch pan. Put a layer of lasagna noodles on top, being careful not to overlap the pasta.
2. In a bowl, mix the spinach, salt, pepper, and ricotta. Spread half the spinach-and-ricotta mixture on top of the noodles and cover with a layer of pasta (again, don’t overlap the layers). Spread the remaining spinach-and-ricotta mixture on pasta; pour half the sauce over. Sprinkle on 1 cup of the grated mozzarella. Add another layer of noodles. Top with remaining sauce, grated mozzarella, salt, and pepper. Drizzle olive oil on top.
3. Bake on middle rack for 40 to 50 minutes, or until pasta is tender and cheese is golden brown. Let cool a few minutes. Cut into wedges.
How kids can help: Measure ingredients; place noodles in pan; mix spinach and ricotta; sprinkle on grated mozzarella.(3 1/4 x 4 1/2-inch piece) 458 calories, 28 g fat (15 g saturated), 706 mg sodium, 83 mg cholesterol.