Angela helped me make dinner tonight. I boiled the noodles and she put the whole thing together. It’s so much fun cooking with our daughters. Unfortunately, I was so eager to put it in the oven, that I forgot to take a picture of the final result.

Here she is mixing in all the cheeses,

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and the spinach,

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putting the noodles in the pan,

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and putting the whole thing together.

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It turned out delicious!

Cheesy Spinach Lasagna recipe:

9 uncooked lasagna noodles
2 cups (8 ounces) shredded mozzarella cheese, divided
1 (24-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1/2 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon salt
2 eggs
1 (26-ounce) jar pasta sauce

Cook pasta according to package directions; set aside.

Stir together 1 1/2 cups mozzarella cheese, ricotta cheese, and next 6 ingredients.

Spread 1/2 cup pasta sauce on bottom of an 11- x 7-inch baking dish. Layer with 3 noodles and 1/2 cup pasta sauce; top with half of cheese mixture. Repeat layers once, ending with remaining cheese mixture. Top with remaining 3 noodles and remaining 1/2 cup mozzarella  and Parmesan chesese.

Bake at 350° for 30 minutes. Let stand 5 minutes.

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