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,


and the spinach,


putting the noodles in the pan,


and putting the whole thing together.


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.