my now famous spinach lasagne

almost 4 quarts of a light marinara sauce
  i use either the homemade from the groceria merante, but that's not available
  i use classico(tm)'s sweet basil marinara
1 lb grated motzerella cheese
10oz bag of spinach (baby leaves or not)
barilla(tm) "no cook" lasagna noodles

ricotta mixure:
1 cup finely grated parmesean (please grate your own, no pregrated bullshit!)
1 container (i think its the quart size)
1 egg, beaten
1 cup chopped parsley
generous amounts of fresh pepper

lasagne pan, about 8x11 or whatever the standard size is

don't doubt those no-cook noodles, i rejected them for the longest
time until i used them regularily at the catering company i worked
for.

preheat oven to 350F

wash the spinach, but don't worry about drying it, you need the water
clinging to the leaves to cook it.  chop the spinach into bite sized
pieces, i use my trusty kitchen shears.  perhaps splash a bit more
water on the leaves.

toss them in a large pot with a good lid.  with the heat on medium,
and the lid tightly closed, they should steam in the bit of water
rather quickly.  check once to turn the not quite cooked leaves over
with the done ones.  (this sounds complicated, but once you do it
once, it will be second nature.)  drain if necessary, set aside.

combine all of the ricotta mixure ingredients.

assembly:

put down a layer of just sauce.
next comes the uncooked noodles.
next goes 1/2 of the ricotta mixure.
next goes the spinach, make sure to spread it around so every piece has spinach.
next comes the mozzie cheese.
next comes a good amount of sauce.  these noodles need extra sauce, so use more than
 you normally would if you are familiar with making lasagne with wet noodles.

repeat.

now you have the last layers, which i usually just have to fudge,
since the ricotta is best in the middle layers.  end up with a layer
of noodles, then dump on the rest of the sauce.  put some more mozzie
cheese on top.

now, cover it tightly with foil.  you want to try to avoid the mozzie
cheese sticking the foil as much as possible, but it happens.  next
time i might leave off the mozzie until the end.  yah.

cook covered for about an hour.  check at 45 minutes to make sure its
not burning or exploding or something.  after it's cooked covered,
take off the foil (watch out for steam and melted mozzie.)  if you are
smart and want to try adding the mozzie now, do that.  you want it
melted and getting brown on the top.

when the mozzie looks like that, take it out of the oven.  NOW, leave
it SIT for 20 minutes.  seriously.  you HAVE to do that or else it
will slide all over the place and you will burn your mouth.

serve with a crisp salad and garlic bread.  yum!

storing hint:

after eating the first meal of this lasagna, i cut the entire thing up
and wrap each piece individually.  that makes eating it for the rest
of the week much easier!  you can also just toss a piece in a brown
bag for lunch, or after a few days, wrap the plastic wrapped pieces in
foil and stick them in the freezer.  i *always* have some spare
spin-las in my freezer for a quick dinner.