1 32oz. container of Ricotta cheese
¼ cup grated Parmesan cheese
1 bag frozen chopped spinach, drained
1-2 teaspoons kosher salt
1 Jar tomato sauce
1 box lasagna, cooked according to the box instructions
1 8oz. bag of part-skim, low moisture shredded Mozzarella cheese
Pre-heat the oven to 350 degrees. In a medium sized bowl, mix together the Ricotta cheese, Parmesan cheese, spinach, and salt. Lightly coat the bottom of a casserole dish with tomato sauce. Take one long lasagna noodle and lay it flat on a cutting board. Take two tablespoons of the Ricotta mixture and spread it evenly across the entire noodle. Then roll up the noodle and place it seam down in the casserole dish. Continue doing this until the entire dish is full. Then pour some more sauce, making sure all the noodles are covered, and then top with the shredded cheese. Bake this in the oven for about 20 minutes or until the sauce is bubbling. If the cheese starts to burn cover it with some tin foil.