1jar tomato sauce (28 oz.)
6-8 cooked lasagna noodles
15 oz. ricotta
2 C shredded mozzarella
10 oz. frozen chopped spinach, thawed and squeezed dry
1 C shredded carrots, steamed in the microwave
Preheat oven to 375° F. Mix ricotta with spinach and carrots. In a 9″x13″ pan, spread 1 cup of sauce, then layer ingredients in the following order: noodles, cheese mixture, mozzarella. Repeat layers.
Bake covered for 1 hour. Remove foil for last 5 minutes of baking to brown top.
For more than a single layer of cheese, double recipe.