Preheat your oven according to the lasagna noodle box. Use a rectangular baking dish, I like to use glass for pasta dishes.
Fresh pre-washed spinach
Ricotta one container
Lasagna Noodles 6 noodles
shredded cheese
1/4 cup water
1 jar of ragu or one can hunts
Pour some sauce into the bakeware pan. Enough to coat the bottom. Lay down 3 of the noodles. Spoon some sauce over it, put some tablespoons of Ricotta all over, crumble if you can, then lay spinach leaves, (OK better to chop it up as you can see the leaves here), then 3 more noodles, sauce, ricotta, spinach, if you stop here then spread more sauce and then pour 1/4 cup water around the edges of pan, it steams the noodles. Cover with alluminum foil and but in the oven according to the directions. Bake 45 min at 350 F. When it's done take foil off and sprinkle shredded cheese on top and let it brown uncovered for 15 mins. Take out and let it sit, cut with a spatula or butter knife, check for doneness by slicing a bit of noodle and eating it. Should be tender and soft not tough. If tough add a bit of water around the edges cover with foil again and bake a little longer and check every 15 min until done.
It can be sliced and the slices frozen in freezer bags for individual servings for other meals. It can be kept in the fridge for 3 to 4 days then it must be tossed. Use the Chinese method of reheating... only do it 3 times then toss it, as it will have no flavor or nutrition or be spoiled.
Here is a great recipe from Allrecipes:
Quick cook lasagna http://allrecipes.com/recipe/easy-lasagna-i/
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