From the book 'Animal, Vegetable, Miracle'.
Spinach Lasagna Barbara Kingsolver
1 lb. whole grain lasagna noodles (about 10 noodles is plenty)
4 cups spinach, chopped (use the whole store-bought bag)
16oz tomato sauce
2 cups fresh ricotta (I've used cottage cheese too)
2 cups mozzarella
Prepare noodles according to package directions. Steam spinach for 2-3 minutes, let excess water drain. Spread a thin layer of tomato sauce on the bottom of a large casserole dish. Cover surface with a layer of noodles, ½ of the ricotta, ½ of the spinach, 1/3 of the remaining sauce and 1/3 of the mozzarella. Lay down another layer of noodles, the rest of the ricotta, the rest of the spinach, 1/3 of the sauce and 1/3 of the mozzarella. Spread a final layer of noodles, the remainder of the sauce and mozzarella, bake uncovered at 350 for 40 minutes.
