Spinach Lasagna

1

jar tomato, Alfredo, marinara, or vodka pasta sauce

9

no-boil lasagna noodles

15
oz.

part-skim ricotta cheese

6
oz.

baby spinach

8
oz.

part-skim mozzarella cheese

1/2
tsp.

pepper

6
tbsp.

Romano or Parmesan cheese

1. Preheat oven to 375° F.
   Coat the bottom of a 13x9x2-inch baking dish with cooking spray. Spread 1/2 cup sauce over bottom of dish. Top with 3 noodles. Spread with half of the ricotta. Top with half of the spinach, pressing it down into the cheese. Sprinkle with 3/4 cup mozzarella cheese and 1/4 tsp of the pepper. Drizzle with another 1/2 cup sauce.
2. Repeat with a second layer of 3 noodles, remaining ricotta cheese and spinach, 3/4 cup mozzarella cheese, remaining 1/4 tsp of the pepper, and 1/2 cup sauce. Top with remaining 3 noodles; spread remaining sauce over noodles to cover completely. Scatter remaining mozzarella and Romano cheeses over sauce. Cover dish tightly with foil.
3. Bake 45 minutes, or until noodles are tender. Let lasagna stand 10 minutes before serving.