RECIPE - Rebecca Eash's Aire Frolic Spinach Lasagna Recipe

Every Airedale gathering needs Good Eats!  Rebecca Eash shares her Famous Aire Frolic Spinach Lasagna recipe below.  I can't wait to try it!

Rebecca Eash’s Aire-Frolic Spinach Lasagna

• 1- 32 ounce jar spaghetti sauce  (Ragu or Prego Traditional, unless you need vegetarian – then check the label)
• 2 eggs
• 1 -15 ounce container of Ricotta Cheese (low fat, not fat free)
• ¼ teaspoon salt
• 1 box of frozen chopped spinach, thawed and drained (Squeeze the water out with your hands)
• ½ cup grated Parmesan Cheese
• ½ pound sliced Mozzarella Cheese (low salt works fine)
• ½ pound uncooked Lasagna Noodles (I use the no-cook kind)

1. Beat eggs in a large mixing bowl, add ricotta cheese, spinach, salt and ¼ Parmesan cheese.
2. Lightly grease bottom of 9”x13” baking dish, cover with a little spaghetti sauce.
3. Layer in this order:
4. Half of the noodles
5. Half of the cheese/spinach mixture
6. Spread it around as best as you can with the back of a spoon)
7. Half of the mozzarella cheese slices
8. Half of the spaghetti sauce.
9. Repeat with the second half of ingredients. The spaghetti sauce will be on top. Sprinkle with remaining ¼ cup Parmesan cheese.
10. Cover pan with aluminum foil and bake at 350 for one hour or until noodles are tender. Let stand 10-20 minutes and cut into squares.     

ENJOY!