100 gr shredded mozzarella cheese

100 gr ricotta cheese

1soup spoon fresh parsley, chopped

100 gr grated Parmesan cheese

2 teaspoons minced garlic

½ lt tomato sauce

16 no-boil green lasagne

2 batches boiled and cold spinach leaves well drained

1/2 teaspoon black pepper, cracked

Method:

Combine ¾ of mozzarella cheese, all ricotta cheese, Parmesan cheese and garlic, chopped parsley and black pepper. Set aside.

In four baking dishes pour 3/4 of tomato sauce. Place 3 pieces of no boil lasagne on the sauce, covering with then rest of the sauce.

Layer with half of the spinach, then a layer spreading half of the cheese mixture over the spinach. Repeat layers. Finish with 3 more lasagne strips and cover with remaining sauce.

Cover with aluminium foil and bake for one hour. Uncover and top with the rest of mozzarella cheese during last 15 minutes of baking.

Allow to sit 10 minutes before serving.