Lasagne Florentine

1 tbsp olive oil
2 cloves garlic, minced
1 onion, finely chopped
1 lb (500g) ricotta or cottage cheese
1 pkg (300g) frozen chopped spinach, thawed and well drained
1 cup (250 ml) shredded mozzarella cheese
1 jar – (500 ml) pasta sauce (your favourite flavour)
½ cup (150 ml) water
9 Catelli lasagne noodles

Preheat oven to 180C (350F)

Heat oil in a saucepan and cook garlic and onion until tender.
Combine ricotta cheese, spinach, half of the mozzarella cheese and onion mixture.
Combine sauce and water, mix well.

In a 9x13 baking dish:
Lay out 3 lasagne noodles.
Spread half cheese mixture over noodles.
Spread 1/2 sauce mixture over noodles.
Top with with 3 more noodles.
Spread remaining cheese mixture over noodles.
Top with remaining noodles, sauce, then extra mozzarella cheese.

Cover and bake for 45-50 minutes. (You may need to remove the foil just at the end if the cheese hasn't quite browned up yet.)
Let stand 10 minutes before serving.

Tips... if using ready to eat lasagne noodles, still soften them in boiling water before using them.