You can assemble ahead and then bake it later ~ or cook it ahead and reheat in the microwave later. (That's good when different members of the family eat at different times ~ just microwave their portion when they get home to eat).
I made a 7x12" pan, because there are only 2 of us (and we'll have extra to heat up later) ~ but you can easily increase amounts to fill a 9x13" pan (nothing is "set in stone" here ~ really just add or subtract what fits your family)
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Extra Cheese, Please SPINACH PIZZA
1 package fresh lasagna noodles (8 to package) or dry lasagna noodles (need about 9-12)
(NOTE: I found the fresh wide pasta noodles near other refrigerated pasta at Walmart Neighborhood mart)
1 jar pasta sauce (mine was 23.7 oz.).........................................1 small can tomato sauce (about 8 oz.)
(NOTE: use about 15 oz. tomato sauce for 9x13" pan, and increase the herbs a little)
2-3 tsp. garlic, minced or chopped.......................................1/2 tsp. cracked or crushed red pepper
3-4 fresh basil leaves, chopped (or 1-2 tsp. dried).................1-2 tsp. dried oregano
about 1 tsp. fresh rosemary, chopped (or 1/2 tsp. dried leaves, crushed)
1 egg...............................................................................................olive oil non-stick cooking spray
1 container Ricotta cheese (mine was 15 oz., but you can use a larger one for 9x13" pan)
1 pkg. (10-12 oz.) frozen spinach, thawed & squeezed dry.........1 tsp. Kosher salt
1/2 cup dry finely grated Parmesan or Italian blend cheese (the cheap stuff in shaker can)
6-9 slices provolone or mozzarella cheese........................3 cups grated/shredded Italian cheese
(increase all the cheeses for a 9x13" pan)
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Preheat oven to 375. Generously spray a 7x12" pan with olive oil non-stick spray. (I used a pyrex pan so I can reheat later in the microwave, but metal pan is fine). Set aside.
Preparation:
(1) In a medium bowl, combine the pasta sauce, tomato sauce, garlic, herbs, and red pepper ~ mix to blend well. **
(2) In another bowl, mix together the squeezed-dry (very important, so your lasagna isn't watery) spinach, egg, finely grated dry Parmesan cheese and salt. **
(3) Cut the slices of provolone or mozzarella into about 4-5 pieces (you don't need enough to completely cover each layer, just scattered on there) *
Assembly:
(1) Spread about 1/2 cup of pasta sauce on the bottom of the pan. **
(2) Then put a layer of lasagna noodles (the fresh ones are almost the perfect shape for a 7x12" pan, but I took an extra sheet and cut it into thirds {lengthwise}, overlapping the whole sheet so the entire pan was covered. It may take you 3 dry noodles & you might want to break a noodle in half so you can get the whole pan covered). **
(3) Next, spread 1/3 of the spinach mixture evenly across the noodles. **
(4) put 1/3 of the sliced provolone/mozzarella across the spinach mixture **
(5) Sprinkle 1 cup of the grated cheese on top **
(6) Repeat 2 more times.
Bake: Spray a sheet of foil with olive oil non-stick spray (so the cheese doesn't stick). Put the lasagna on a rimmed baking sheet (to catch any run-over) and lightly cover with the sprayed foil (so the cheese doesn't brown or burn during baking). Bake for 45 minutes. Uncover ~ if it doesn't seem hot or bubbly enough, bake for another 5-10 minutes or so, uncovered. ** LET IT SIT on the counter for 5-10 minutes before you cut it.