Spinach in my Lasagna!

Spinach has really become one of my favorite ingredients. It really adds a significant amount of fiber and folic acid and tastes great. I typically buy it fresh at a farmers market near by, but frozen always works too. I don't have a measured amount that I use in these recipes, but I usually fill up one of the bags they keep in the produce section at the grocery and use half a bag per recipe.

-ready to bake lasagna noodles

-ground italian turkey sausage 

-1 can diced tomatoes

-20 oz tomato sauce

-ricotta cheese

-1 egg

-16 oz spinach (more or less)

-2 cups mozzarella cheese

-1 cup cheddar cheese

1. Cook sausage. Add tomato sauce and diced tomatoes. Let simmer on medium heat while you prepare other ingredients.

2. Sautee spinach in chicken broth. Let simmer on medium heat.

3. Mix egg and ricotta cheese. Mix in 1 cup of mozzarella cheese. I also like to add either oregano, pizza seasoning, or italian seasoning.

4. When spinach has been cooked down, drain any remaining broth and mix the spinach into the ricotta cheese mixture.

5. Layer the sauce mixture, pasta, ricotta cheese mixture, and cheddar and mozzarella cheese.

6. Bake, covered, for 35 minutes at 375.