2 cups ricotta cheese
2 cups grated mozzarella cheese, divided
1 egg, lightly beaten
1 (16-ounce) bag frozen spinach, thawed, chopped and drained well
1 tsp oregano
Salt and pepper to taste
9 to 12 cooked lasagna noodles
1/2 cup grated Parmesan
Preheat oven to 350°F.
Heat olive oil in a pan, sautee chopped onion until translucent. Add garlic and saute an additional minute. Add diced tomatoes, tomato paste, oregano, thyme and basil. Cook over medium/low heat for 30 minutes.
In a large bowl mix ricotta, 1 cup of the mozzarella, egg, spinach, salt, pepper and oregano.
In a 9- x13-inch non-reactive baking pan, layer 1 cup of the tomato sauce, then a layer of noodles, a layer of the ricotta-spinach mixture; repeat. Top with sauce then sprinkle with half of the remaining cheeses. Bake 1/2 hour to 45 minutes, then sprinkle remaining cheese on top, and bake for an additional 10 minutes.