Easy Spinach Lasagna

I'm not sure that this recipe ever had an official origin, at this point, I just make it from memory. It does have traditional elements, though.

You Need:

1 package "no boil" lasagna noodles (I've been told you can bake regular lasagna noodles without boiling them, but why risk it?)
1 large can Hunt's tomato sauce (no, I'm not kidding. This sauce is really simple, not too sweet, and doesn't over-complicate the flavors in the lasagna)
1 package of frozen spinach, thawed and squeezed dry in a colander
1 large tub of ricotta cheese (skim or low fat is fine in this case)
1 package shredded mixed Italian cheeses
1 egg
1 tsp nutmeg
Grated parmesan cheese
Salt and pepper to taste

The Plan:

• Beat the egg lightly with a fork
• Add egg, ricotta, spinach, nutmeg, salt and pepper to a bowl and mix until combined and spinach is evenly distributed
• Put a thin layer of sauce into the bottom of a 9x13 inch casserole dish
• Place a layer of the no boil noodles on top of the sauce
• Spread a layer of of the ricotta/spinach mixture on top of the noodles
• Sprinkle this with some of the grated Italian cheeses
• Top with sauce, another layer of noodles, more ricotta, more shredded cheese
• Repeat until you run out of room in the dish.
• The very last layer should be a layer of noodles topped with tomato sauce, shredded cheese, and a generous sprinkling of parmesan
• Bake at 350 for up to 90 minutes (or until the cheese is melted, the sauce is bubbly and the noodles are tender)
• After removing from oven, let rest for up to 30 minutes, as it will be molten hot =)

Serve with salad and you have a complete meal.