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- 12-14 lasagna noodles, cooked and cooled enough so you can handle them
- 2 (10 ounce) packages frozen spinach, thawed, drained well and roughly chopped
- 2 15-oz containers part skim ricotta cheese
- 3/4 cup grated Parmesan cheese
- 2 eggs
- 2 large garlic cloves, minced
- 2 cups part skim shredded mozzarella cheese (approximately)
- tomato sauce
- salt & pepper to taste
- olive oil
View Full Recipe at Feasts And Fotos
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