Ingredients: 2 containers (15 oz. ea.) ricotta cheese, 2 cups shredded mozzarella/provolone cheese blend, 1/2 cup grated Romano, 2 eggs, 10 oz frozen chopped spinach, thawed and squeezed dry, 1 envelope onion soup mix, 2 jars Florentine Marinara, 12 lasagna noodles, oven ready 1. Combine ricotta, 1 cup shredded cheese, 1/4 cup Romano, eggs, spinach and soup mix in a medium bowl. 2. Spread 2 cups sauce in a 9 x 13 baking pan. Layer 4 noodles and top with 1 cup of sauce and 1/