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 1/2 of the ricotta mixture. Repeat with another layer and top with remaining noodles and sauce.
3. Bake covered with foil at 350 for 45 min. Remove foil and add remaining shredded and Romano cheeses and cook uncovered for 15 more minutes or until cheese bubbles and browns.