*or you could use ground beef, if you don’t care for sausage
1 14-1/2-oz. can diced tomatoes, drained
1 8-oz. can tomato sauce
2 tsp. dried Italian seasoning, crushed
6 dried lasagna noodles
1 egg, lightly beaten
1 15-oz. carton ricotta cheese
or 2 cups cottage cheese, drained
1/3 cup grated Parmesan cheese
1 10-oz. pkg. frozen chopped spinach, thawed and well drained
8 oz. sliced mozzarella cheese
2. Meanwhile, cook noodles according to package directions; drain. Rinse with cold water; drain again. For filling: In a medium bowl, combine egg, ricotta cheese, and 1/4 cup of the Parmesan cheese. Stir in spinach.
3. To assemble, in an ungreased 12×7-1/2×2-inch baking pan, arrange three of the cooked noodles. Spread with half of the filling. Top with half of the meat sauce and half of the mozzarella cheese. Repeat layering noodles, filling, meat sauce, and mozzarella cheese. Sprinkle with the remaining Parmesan cheese. 4. Bake, uncovered, about 30 minutes or until heated through. Let stand for 20 minutes before serving. Makes 8 servings.