1 package of lasagna noodles
1 bag of spinach leaves (I used baby spinach)
1 jar of spaghetti sauce-tomato and basil is good
3 cups (or so) of shredded mozzarella
1 little container of Ricotta
1 bunch of fresh basil
a bit of thyme
Preheat oven to 350°.
Cover the bottom of a lasagna pan (I use a glass pyrex one) with a spaghetti sauce.
Layer the dried lasagna noodles horizontally to cover the bottom. I end up having to lay one vertically to fill the space. You may have to break the noodles to fill in the gaps.
Put teaspoon sized dots of ricotta on the dried noodles. (Just put them in a haphazard manner). Scatter some mozzarella on top of that.
Put a layer the spinach on top. Mix the sauce with fresh basil and thyme. Drizzle 1/3 of the sauce on top of that layer. Don’t worry if it looks too dry. It will get moist.
Layer the dried noodles again. I change the direction of where I put the vertical noodle.
Follow again.
You may end up adding water to the last round of putting the sauce on. I add water to the jar & then shake it up. End with sprinkling cheese on top.
Cover with foil and bake for an hour.
