"We’ll Make - You’ll Bake” Lasagna

INGREDIENTS:
1 8-oz. box of “no boil” or “oven ready” lasagna (I use Ronzoni brand; we’ll use about half of these)
1 15-oz. container ricotta cheese (we’ll use about half of this)
1 8-oz. bag of shredded mozzarella cheese
1/4 cup of grated Parmesan cheese
1 jar (approx. 24 oz.) of pasta sauce (your choice of flavor, with or without meat)
(optional, but a great and easy way to sneak in veggies!) 1 box/bag of frozen and chopped spinach. Be sure to THAW completely AND squeeze all of the water out before we start. I placed the thawed spinach in a colander and pressed down on it repeatedly with a bowl until it was nearly dry. The other option is to use a 13-oz. CAN of fresh-cut chopped spinach, and squeeze all of the water out.
Non-stick cooking spray to prepare the pan
Salt and pepper to taste

COOKING EQUIPMENT:
If using spinach: a colander to squeeze the water out of the thawed spinach
Measuring cups: 1 cup, 1/2 cup, and 1/4 cup
Large mixing bowl
2 or 3 spoons for mixing, scooping, etc.
A rubber or plastic spatula for getting all of the sauce out of the jar and cups
8 x 8 cooking pan (or similar size)
Aluminum foil
Paper towels for wiping off your hands

POST SESSION INSTRUCTIONS:
Cook at 375 degrees covered with foil for 50-60 minutes, until fork goes through noodles easily (soft noodles). Remove foil, cook another 5 minutes to melt the cheese on top. After removing from oven, let set for about 15 minutes before cutting and serving.
BUONO APPETITO!