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Dairy
Easy
1 Hour, 30 Minutes
Diets 
1 (1-pound) box Tuscanini Lasagna Noodles
2 eggs
1 cup ricotta cheese
1 (8-ounce) bag shredded mozzarella cheese
6 ounces frozen spinach, thawed, completely drained
26 ounces Tuscanini Marinara Sauce
Preheat oven to 375 degrees Fahrenheit. Prepare a nine- by 13-inch pan and set aside.
In a medium-size bowl, combine eggs, ricotta cheese, spinach, and half the shredded mozzarella cheese.
Pour a small amount of sauce on the bottom of the pan, just to cover.
Place three uncooked noodles on top of sauce. Spread a third of the spinach-cheese mixture on top of the noodles. Pour some sauce on top to cover the cheese mixture. Repeat layers two additional times. Top with a final layer of noodles, sauce, and remaining mozzarella cheese.
Pour water around edges of the noodles. The water should come about three-fourths of the way up the sides of the pan. Cover tightly and bake for one hour and 15 minutes.
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If I am using oven ready lasagna noodles. Does that effect the amount of water I’m putting in?
I don’t think so- I would still put the same water.
This was easy to make and delicious! I used cottage cheese in place of ricotta, muenster cheese, and fresh chopped (and checked) spinach. Came out great.