15 lasagna noodles (~ 12 oz)
2 15-ounce containers part-skim ricotta cheese
1 cup grated Parmesan cheese (about 3 oz)
2 Tbsp chopped parsley
2 large eggs
one 10-ounce package frozen chopped spinach, thawed, drained, squeezed dry
4 ¾ cups grated mozzarella cheese (about 1 ¼ lbs)
32 ounces SAUCE (see separate recipe)
Preheat oven to 350°F.
Combine ricotta, ¾ cup Parmesan cheese, parsley, in medium bowl. Season to taste with salt and pepper. Mix in eggs. Mix in spinach.
Spread ½ cup sauce over bottom of 13×9-inch glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta mixture evenly over noodles. Sprinkle half the spinach over the cheese. Sprinkle 2 cups mozzarella cheese evenly over spinach. Spoon 1 ½ cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta, spinach, 2 cups mozzarella and 1 ½ cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and ¼ cup Parmesan cheese evenly over lasagna. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) Pour 1 cup boiling water around edges of pan. Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 30 minutes. Let lasagna stand 15 minutes before serving.