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* Spaghetti sauce is available in a 30 oz jar and also in smaller containers.
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For this recipe, I use about 1-1/2 to 2 jars of the Ragu Sauce in the 30 oz container.
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1.
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Thaw the spinach and squeeze dry.
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2.
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In a large container mix the two cheeses, beaten egg, black pepper, oregano and basil.
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Add in the thawed spinach and blend well.
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3.
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Use a 13 x 9 inch pan.
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Put a small amount of the sauce in bottom and spread lightly to cover bottom.
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This keeps the lasagna from sticking as it cooks, and enables you to remove it easily in neat portions.
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4.
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Place one third of the uncooked noodles, one third of the sauce and one third of the cheese-spinach mix.
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Make 3 layers this way, ending with the sauce.
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5.
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Combine the water and vegetable juice cocktail or possibly tomato juice.
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Pour this carefully around the edges of the casserole, moving the noodles slightly with a spatula to get the liquid distributed proportionately.
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Sprinkle with grated parmesan cheese if you like.
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6.
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Cover tightly with foil.
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Bake at 350 degrees for 1 hour to 1 and 1/4 hrs.
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Remove foil and continue baking for a few min more, till lightly browned and bubbling.
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7.
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Let stand for at least 15 min before serving.
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This lasagna can be sliced with a flat edged spatula and lifted out in serving-sized portions.
