1 24 oz. jar of your favorite spaghetti or marinara sauce
2 cups shredded mozzarella cheese
Instructions
Melt butter in a large fry pan over medium heat. Add garlic and thyme; sauté for 2 minutes until fragrant. Add spinach and sauté until just barely wilted, about 2 minutes. Remove from heat.
In a large bowl, combine the ricotta, egg, salt, nutmeg and lemon juice. Add the sautéed spinach and stir to combine. Transfer some of the mixture to a food processor and pulse a few times to break up the spinach; return to ricotta mixture. (If you're in a rush, you can skip this step.)
Preheat oven to 375 degrees.
Spread about ¼ cup spaghetti or marinara sauce in the bottom of a 9"x13" baking dish. Layer 3 lasagna noodles over sauce. Then spread ⅓ of the ricotta mixture over the noodles, followed by ¼ of the sauce and ¼ of the mozzarella cheese. Repeat and pour ½ cup water over the two layers. Repeat once more, ending with noodles, sauce and cheese. Pour another ½ cup water over everything and cover tightly with foil coated with cooking spray.
Bake lasagna for 35-40 minutes. When the liquid is bubbling and the noodles have softened, remove foil and bake uncovered for 10 more minutes.
Let lasagna stand for 10-15 minutes (to allow the noodles to soak up all the extra liquid) before slicing and serving.
Notes
For a lighter lasagna, use half whole milk and half fat-free ricotta.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/speedy-spinach-lasagna/