Cheeses of any sort work well in this lasagne. Ricotta is very nice. Skip cottage cheese though. (It tends to make the dish watery.)
This lasagne was tailored to the vegetarian tastes in our family. A bit of cooked sausage would work nicely if you crave meat.
1 package of oven ready lasagna noodles
2 jars of 24-ounce tomato, garlic, onion sauce
10-ounce package of frozen spinach
6½-ounce garlic herb spread cheese
1½ - 2 cups of shredded mozzarella
1½ - 2 cups of shredded sharp cheddar cheese
½ - 1 cup of Parmesan
Preheat oven to 375 degrees. Coat a 13” x 9” casserole pan with butter-flavored spray.
Cook spinach per package instructions. Drain. Pat dry with paper towels.
Pour 1½ cups of garlic, onion, tomato sauce into the prepared pan.
Arrange 3 oven ready lasagna noodles over the sauce.
Slather 1 cup of sauce over the noodles.
Drop spoonfuls of spinach over sauced noodles.
Dot the spinach with the garlic herb cheese spread.
Sprinkle in mozzarella and cheddar cheese.
Repeat the above process until the pan is full.
Top with Parmesan.
Tent the casserole pan with aluminum foil.
Bake for 25 minutes.
Remove the foil and cook for another 5 minutes.
Tip: To avoid messy clean ups and smoking ovens, place the casserole pan on a cookie sheet.