Ingredients
12 uncooked lasagna noodles
1 ten oz pkg of frozen chopped spinach, thawed and squeezed dry
1 cup ricotta cheese
6 cups of pregrated 5 or 6 blend italian cheese
2 1/2 cups milk
2 cups cream
2 tsp italian seasoning
1 tsp garlic powder
1 tsp onion powder
Preparation
Whisk the ricotta cheese, milk and cream together in a large bowl. Whisk in seasonings. Then add 4 1/2 cups of the grated cheese, strirring gently. Stir in the chopped spinach. Spray a 9x13 baking dish with no stick spray. Place three of the noodles length wise in pan. place another noodle crosswise on pan, breaking off about 2 inches so noodle will fit in pan. Pour about 1/3 of liquid mixture over noodles. Be sure to cover noodles well. Repeat this process 2 more times. Top with the 1 1/2 cups of remaining grated cheese. Cover pan with foil and bake in a 325 degree oven for about 50 min. Remove foil and increase temperature to 350 degrees. Bake for about another 20-30 min or until cheese is hot and bubbly and slightly browned.
