Sydney's Lasagna 1 lb lasagna noodles 1 qt spagetti sauce 1 lb ricotta (low fat ok, fat free no way) 1 egg 8 oz spinach (frozen chopped OK) nutmeg 1 lb mozzarella cheese Boil the lasagna noodles according to package directions. Slightly underdone is better than overdone. Rinse in cold water and lay out flat. While the lasagna noodles are cooking: Cook and drain the spinach (chop it fine if fresh). Combine with ricotta cheese and lightly beaten egg. Season with nutmeg (1/8 t to 1/4 t, to taste. Fresh grated nutmeg is stronger in flavor so less is needed). Grate the mozzerella cheese. Correct the seasoning in the spagetti sauce. Commercial sauces are usually oversweetened and underseasoned. About 1/2 t. of lemon juice and a bit of oregano, basil, and garlic can help out a lot. Place a layer of lasagna noodles in the bottom of a greased or nonstick 9x13 pan. Cover with 1/2 the spinach/ricotta mixture. Add a layer of noodles. Cover with spagetti sauce and 1/2 the shredded mozzerella. Repeat both layers, ending with shredded mozzerella on top. Bake 350 degrees for about 30-40 minutes, until top is bubbly and browning. Will cut more neatly if removed from oven 15 minutes before serving. Can make ahead and refrigerate; allow 1 hr at room temp before baking, and bake for about 1 hr (cover for first half hour). Nice dinner with PHC salad, French-style bread, and a good red wine.