2 (15 oz.) or 1 (32oz. ) container Dragone® Whole Milk Ricotta Cheese
2 eggs, beaten
3 cups coarsely chopped fresh baby spinach
1 (16 oz.) pkg. Dragone® Part Skim Mozzarella Cheese, shredded
1 (5 oz.) Frigo® Parmesan Shredded Cheese Cup
1 (24-26 oz.) jar spaghetti sauce plus enough water to equal 4 cups
12 uncooked lasagna noodles
1 (16 oz.) package frozen fully-cooked original or Italian-style meatballs, defrosted, halved
Preheat oven to 375°F.
Mix Dragone® Whole Milk Ricotta Cheese and eggs in bowl. Stir in spinach, 3 cups Dragone® Mozzarella Cheese and 3/4 cup Stella® Parmesan cheese. Reserve remaining Dragone® Mozzarella Cheese and Stella® Parmesan Cheese.
Spread 1 cup spaghetti sauce in bottom of 13 x 9 inch glass baking dish. Top with 3 noodles lengthwise, place the 4th noodle crosswise, breaking noodle to fit. Layer with 1/2 of the Dragone® Whole Milk Ricotta Cheese mixture, 1/2 of the meatballs and 1 cup sauce. Repeat layers once. Top with remaining 4 noodles and 1 cup sauce.
Cover with aluminum foil. Bake in 375°F oven until noodles are tender and sauce is bubbly, about 1 hour. Remove foil. Sprinkle with reserved cheeses. Bake uncovered until cheese is melted, about 10 minutes. Let stand, loosely covered, 15 minutes before serving.