Ingredients: Filling- -15 oz Ricotta Cheese – 8oz Mozzarella Cheese -3/4 cup parmesan cheese – 1 egg – 1 medium bag fresh Spinach , steamed, drained and squeezed ,to rid water -12 no boil lasagna noodles For Sauce : -1 28oz whole tomatoes in can – 1/2 cup onion – 1 clove garlic – 1/2 tsp salt -1/2 tsp pepper -1/8 tsp sugar How to: Sauce first : Saute onion, garlic until transparent. Combine with can tomatoes and puree in blender. Pour in sauce pot, add seasonings, simmer for 30 minutes . Preheat oven 375 , then mix filling Filling: Combine egg and ricotta , mix well with spoon. Add other 2 cheeses. Saving some for top. Now you can layer in either a 8×8 pan or 9×7 deeper pan , depending on how many layers you want. Start with sauce first, noodles in row, then cheese mixture , top with spinach , and continue that pattern until you end with noodle top and sauce , then with left over Parmesan and mozzarella cheeses. Save extra sauce or make double to save or serve on the side, its a simple wow. Bake for 35-40 minutes.