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Ingredients
| 3 | cups | ricotta cheese (I used low fat) |
| 2 | cups | shredded mozzarella cheese* |
| 10 | oz. | frozen chopped spinach thawed and drained |
| 2 | oz. | Parmesan cheese grated (about 1 cup) |
| 2 | large | eggs lightly beaten |
| 2 | tbsp. | minced fresh parsley |
| 1⁄2 | tsp. | salt |
| 1⁄2 | tsp. | pepper |
| 16 | no-boil lasagna noodles | |
| To finish per casserole : | ||
| 3 | cups | marinara sauce divided |
| 1 | oz. | Parmesan cheese grated (about ½ cup) |
| 1⁄4 | cup | shredded mozzarella cheese* |
| 2 | tbsp. | chopped fresh basil |
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