Nothin sez lovin like sunntin from the oven!

The Carters' main bathroom is currently demolished but when rebuilt it's going to be beautiful! In the meantime, they've been trying to make-do with their closet-like half-bath on the first floor that consists mostly of a toilet and a sink. So for about two weeks, they've been bringing the girls to our house for their every-other-night bathing and it's been fun! But this week has been particularly trying for Gayle...enough said about that...and much to our delight, Gayle offered to make Sunday dinner to say "thanx" for the use of our facilities and some babysitting services.

Gayle's life-long friend, Jess, gave her a recipe for spinach lasagna; the finished dish is too large for the Carters alone so that's what Gayle picked for us to share tonight. With a green salad and buttery garlic bread—Harvey added an asiago sausage with grilled onions—it was DELICIOUS!!

Since Gayle said it was easy to make, here's the girls' recipe, including the tweaks that Jess and Gayle have added after making the dish a couple of times.

Spinach Lasagna ala Jess

✔ 1 - box lasagna noodles
✔ 1 - large jar of (Mids) meatless pasta sauce
✔ 30 oz. ricotta cheese (low fat)
✔ up to 2 lbs. shredded mozzarella cheese
✔ 1 bag fresh baby spinach (pull off stems and rip or cut into pieces

Cook lasagna noodles 8-9 minutes and prepare the spinach. In a large baking dish (approx. 9"x13"), spread a thin amount of pasta sauce on the bottom (this keeps the noodles from sticking). In a bowl, mix together the ricotta, spinach, and the rest of the sauce.

Layer cooked noodles, cover with ricotta mix, sprinkle mozzarella...repeat... (you may end up with 4 layers). Top lasagna with more shredded mozzarella and bake @ 375° for 30 minutes or until it looks done.

Buon appetito!