Spinach Lasagna

1 pound fresh spinach, tough stems removed
2 tbs. oil
1 med. onion, chopped
2 cloves garlic, minced
2 tsp.oregano leaves
1/2 tsp. basil
3/4 tsp. thyme
3 - 1 pound - cans crushed tomatoes, drained
1/2 lb. lasagna noodles
1 1/4 lb. mozzarella, sliced thin
1 pound ricotta cheese
parmesean cheese, grated
Rinse the spinach leaves individually, & place in saucepan.
Cover and cook over med. heat, with just the water clinging
to the leaves. , until the spinach is steaming and wilted.
about 2 minutes.
In another saucepan, heat the oil and saute onion, garlic,
oregano & basil, til onion is soft. Stir in thyme and tomatoes,
Cover and cook 20 to 30 min.
Cook the lasagna noodles for 10 min. in a large kettle to which
1 tbs. oil has been added.
To Assemble:
oil a 9 x 13 pan.and pour in enough of the tomato sauce to
cover the bottom.
Add layers in following order.
1. noodles
2. spinach
3. ricotta
4. mozzarella
5. parmesean
6. tomato sauce
Repeat til all ingredients are used up.
Bake 350 35 to 45 min. or until cheeses are melted and the sauce is
bubbling.
Let stand 15 min. before cutting.