2 bags shredded mozzarella cheese
1 bag Italian shredded cheese (provolone, mozzarella)
1 small box frozen, choppen spinach (thawed)
1 46 oz. container ricotta cheese
Cooked lasagna noodles
*If you don't like spinach, just don't add it in. I do like to add it, because it really doesn't make that big of a difference taste wise and it gives me a chance to throw a veggie in the mix.
Heat oven to 350* Mix together in a big bowl - 1 bag of the mozzarella cheese, the Italian cheese, some parmesan cheese (about 1 cup), spinach, ricotta cheese, 2 eggs, some parsely.
In a 9x13 inch baking dish.....let the layering begin! Sauce, Noodles, Sauce, Ricotta Cheese Mixture - Repeat.
When you get to the last layer sprinkle the remaining bag of mozzarella cheese on top and Bake for an hour.
By the way, I use pretty much the same ricotta cheese mixture for my manicotti and stuffed shells too.