Ingredients:

8oz Lasagna noodles (look for the no boil kind)
12oz package frozen chopped spinach (thawed)
4 cups thick spaghetti sauce (I used Kroger’s Chunky Mushroom & Onion)
1/2 cup water
1 tsp salt
1 tsp Italian Seasoning
2 cups Ricotta cheese
3 cups shredded Mozzarella cheese
1/2 cup grated Parmesan cheese

Directions:

Mix spaghetti sauce, spinach, water, salt, and seasoning in a bowl.
Spray 9 x13 pan with cooking spray and put 1/3 of the sauce in the bottom of the pan.
Place 1/2 of the uncooked noodles on top of the sauce, then add a layer of 1 cup of Ricotta cheese and a layer of 1 cup of Mozzarella cheese.
Repeat layers of sauce, noodles, Ricotta, and Mozzarella.
Top with remaining sauce, then remaining cup of Mozzarella, and then the Parmesan cheese.
Bake at 350 for 55-60 minutes. (You may need to cover it with foil near the end if the cheese gets too brown).
Let stand 10 minutes before cutting and serving.