SPINACH LASAGNA

SAUCE:
Saute in a little oil:
1/2 chopped onion
1 clove garlic
1 carrot
1/2 bell pepper
2 T chopped parsley
(optional - ground beef, good without meat)

Add and Simmer 1/2 hour:
2 cups chopped tomatoes
12 to 16 oz. tomato paste
1 bay leaf
1 t oregano
1/2 t thyme
1/4 t basil
1 t salt
shake of pepper
1/4 t honey

Slice and set aside:
1-1/2 lbs. jack cheese (enough to layer pan twice)

Make spinach "filling" by mixing together:
20 oz. chopped spinach, thawed
1 cup ricotta cheese
1/2 cup parmesan cheese
1 beaten egg

Grease or Pam Spray baking dish.  Layer items as follows:
1/3 sauce
a layer of uncooked lasagne noodles
1/2 spinach filling
a layer of jack cheese slices
1/3 sauce
a layer of noodles
1/2 spinach filling
a layer of jack cheese
1/3 sauce
a good sprinkling of parmesan cheese

Bake at 375 covered with foil for 45 minutes
Remove foil and bake another 1/2 hour
Let stand 15 minutes before slicing and serving

I thought this was really good.  It looks intimidating because it's so long, but if you just get each part ready and then assemble, it's really not.  I added a pound of ground turkey into the sauce in the first step just because my boys always say they want meat!!  We had leftovers for a few days afterwards, and it held up well.  I was a little leery about putting the uncooked noodles in, especially because they weren't the special kind they make now that advertise that you can use them raw, but they cooked just fine, maybe a little crisp in the very corners, but nothing really bad.  (P.S. - this recipe card says it came from "Adult Retreat"......That must've been fun!)