Florentine Lasagna

Serves 4 (or 2.5 mers)

1/2 cup chopped onion
  1 clove garlic, minced
  1 tablespoon butter or margarine
  2 32-oz jars marinara sauce (the recipe says 1, that's not enough)
1/4 tsp ground black pepper
8oz lasagna noodles (1/2 box)
16 oz ricotta cheese
10 oz frozen spinach, thawed
1/2 cup grated parmesan cheese
1/4 tsp ground nutmeg
12 oz mozarella cheese, sliced

Heat oven to 400F. In 10-in skillet saute onion and garlic in butter. Stir in marinara sauce and pepper; bring to a boil. Reduce heat; simmer 15mins. Cook noodles as directed; drain. Combine ricotta cheese, spinach, parmesan cheese and nutmeg; mix well. In 13x9in baking pan, layer sauce, noodles, ricotta mixture and mozarella cheese; repeat layers, ending with sauce. Cover with foil. Bake 40mins. Uncover; bake 5mins. Let stand 10mins before cutting.

Editor's note: Zanzibar made this one with the "fennel & sausage" flavor of Classico's spaghetti sauce and it was quite good. I don't know where he found the recipe from.