I love recipes that can be altered based on what you have in the house. You could add whatever veggies you’d like to this (though I have a theory that frozen veggies are the secret to not having to boil the lasagna noodles for this recipe, so I would stick with frozen veggies). I have used whole wheat noodles and regular noodles. I have used every different kind of sauce you can imagine. This lasagna freezes like a dream.
9 oz lasagna noodles
9 oz frozen spinach
20 oz spaghetti sauce
30 oz Ricotta cheese
2 cup shredded mozzarella
1 cup grated parmesan cheese
Cook spinach to package instructions, then drain well.
In a bowl, slightly beat the eggs, then combine the Ricotta cheese, 1 cup of mozzarella, and 1/2 cup of parmesan cheese.
Spread some of the spaghetti sauce to lightly cover the bottom of the pan. Layer lasagna noodles, then Ricotta mixture, spinach, and sauce. Repeat one more time, top with final layer of lasagna noodles, remaining sauce, any leftover mozzarella and parmesan cheese.
Cover with foil and bake for 1 to 1 1/2 hours at 350 degrees.