3/4 lb. lasagna noodles
1 lb. Ricotta cheese (or low fat cottage cheese)
1 1/2 cup grated Mozzarella
1 quart (4 oz.) marinara sauce (homemade or jarred)
1 tbsp. oregano
1 tsp. sweet basil
1 bunch fresh spinach - or 1 box frozen
2 tbsp. fresh parsley ( dried parsley 1 ½ tbsp)
1 cup onion chopped
Olive oil
1/2 tsp. pepper
Preheat oven to 350 degrees.
Saute onions in oil until soft. In a bowl, mix them with the cheeses, parsley, oregano, basil, pepper and finely chopped spinach. Prepare lasagna according to package directions. Oil a 9 x 13 inch baking pan, and cover the bottom with a layer of cooked noodles.
Add some of the spinach mixture, and cover with some of the marinara sauce. Combine to make layers until all ingredients are used up. Place left over sauce over top as last ingredient.
Cover with foil and bake for 45 minutes. Uncover, and bake 15 minutes more.
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