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Ingredients
US|METRIC
2 SERVINGS
- 4 large eggs
- 30 oz. ricotta cheese (container of)
- 2 cups shredded Parmesan cheese
- 16 oz. mozzarella cheese (freshly shredded and divided in half, about 4 cups total)
- 2 Tbsp. parsley flakes (dried)
- 2 tsp. salt
- 1 tsp. pepper
- 45 oz. pasta sauce (jar of)
- 2.5 oz. baby spinach (fresh, chopped, about 3 cups)
- 2 boxes oven ready lasagna noodles (with no boiling required, I used 24 noodles, about 1.5 boxes)
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