1 10 oz pkg frozen chopped spinach thawed and squeezed dry
14 c freshly grated Parmesan
12 tsp salt
1 6 oz jar marinated artichoke hearts drained optional
3 c grated Mozzarella
Directions
Preheat oven to 350 Spread 12 the tomato sauce in the bottom of a 9 x 13 baking dish Lay 3 lasagna sheets side by side leaving an inch around the edges to allow for expansion Combine Ricotta egg spinach Parmesan and salt in large bowl and mix thoroughly Spread 12 the Ricotta mixture over the noodles Press the artichokes evenly over the cheese Top with 13 of Mozzarella Lay 3 more noodles on top Add the remaining Ricotta mixture and cover with another 13 of Mozzarella Top with remaining 3 lasagna noodles and cover with remaining tomato sauce Top with the rest of the Mozzarella Cover loosely with a foil tent and bake 35 to 40 minutes Uncover the last 5 or 10 minutes to let cheese color slightly Let stand for 5 minutes before cutting
