Spinach Lasagna

Here are the proportions for an 8x8" pan of lasagna. Double for a 9x13" pan.

9 lasagna noodles, parboiled and drained
1 bunch flat-leaf spinach
1 tablespoon olive oil
1 large clove garlic, minced or pressed
Salt and freshly ground black pepper
1 15-ounce carton part-skim ricotta cheese
1 large egg
1/2 cup freshly grated parmesan cheese, divided
2 cups seasoned tomato sauce of choice
2 cups grated mozzarella cheese

Preheat oven to 400 degrees.

Wash the spinach and coarsely chop it. In a large skillet over medium heat, heat the oil. Add the garlic and saute for a few seconds, then add the spinach and toss with tongs until wilted. Season with salt and pepper.

Place the ricotta in a large bowl. Crack the egg onto the ricotta and use a fork to mix it thoroughly into the ricotta. Stir in the wilted spinach and 1/4 cup grated parmesan.

Spoon 1/4 cup of the tomato sauce into an 8x8" baking dish. Arrange 3 noodles to cover the bottom of the dish (you may need to break some). Cover with half the ricotta mixture and sprinkle with 1/2 cup mozzarella. Spoon another 1/2 cup sauce over. Repeat: Noodles, remaining ricotta, 1/2 cup mozzarella, 1/2 cup sauce. Top with remaining noodles, remaining sauce, and remaining mozzarella. Cover with foil and bake for 40 minutes. Remove foil, sprinkle with remaining 1/4 cup parmesan, and bake 10-15 minutes more, til cheese is melted and sauce is bubbling. Let stand 10 minutes before serving.