Roasted Garlic Lasagna with Fresh Spinach

(photo not mine...but you get the idea)

2 Large heads roasted garlic

1 pound ricotta cheese

1 1/2 cups loosely packed fresh basil leaves

coarse salt and pepper

2 eggs, lightly beaten

14 ounces dried curly-edged lasagna noodles

12 ounces young spinach leaves

6 1/2 to 7 cups marinara sauce

1 pound mozzarella

1/2 cup parmesan

1/2 cup pecorino romano cheese

Squeeze the garlic cloves out of their skins and coarsely chop. Transfer to a medium bowl, add the ricotta and mix until blended. Stir in the basil and salt and pepper to taste. Stir in the eggs, mix until blended, and set aside

Wilt the spinach. Remove any excess water. Coarsely chop and stir into the garlic ricotta mixture until blended.

To assemble, spread 1/2 cup marinara on the bottom of a 13x9x2 inch pan. Then layer: noodles, ricotta mixture, mozzarella, and marinara. Repeat 2 more times. Cover with final layer of noodles and remaining marinara. Sprinkle the parmesan and pecorino romano over the top. Cover the pan with foil, tenting slightly so it doesn't touch the lasagna.

Bake at 350*. Punch holes in the foil. Bake until hot, 35-40 minutes. Remove the foil to brown the cheese on top.

It's fabulous!