Manicotti Lasagna

Ingredients;
16 oz Ricotta cheese
(1) 8.8 oz bag Rana ready-made Lasagna sheets (they were $0.99 a package)
5 oz freshly shaved Parmesan cheese
5 oz Mozzarella cheese
1 egg
24 oz your favorite pasta sauce or, what I used, my homemade pizza sauce
1/2 cup frozen or fresh chopped spinach

Preheat oven to 350°
If you are using frozen spinach, thaw it out and drain it of liquid.
Mix: Ricotta cheese, egg, and spinach, as well as HALF of the Parmesan cheese and HALF of the Mozzarella (the rest will be used later).
Spray Pam in a 4x4 or 4x5 baking dish; you'll want a tight fit so nothing moves around.
Then we start the layering process: a thin layer of sauce on the bottom of the dish, then a sheet of lasagna, then the Manicotti spread we just made, then another layer of sauce right on top of the Manicotti spread. Spread the sauce around, then another sheet of lasagna and just keep layering.
You should run out of the Manicotti spread by the 5th layer.
On the last sheet of Lasagna, pour the remaining sauce and then spread the remaining Parmesan and Mozzarella cheese on top.
Spray a sheet of tin foil with Pam, and place it over your dish, but not tight otherwise all your cheese will end up on the foil.
Cook for 1 hour.

P.S.

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