-1 (9 ounce) box of lasagna noodles

-2 tablespoons olive oil

-1 cup of chopped onions

-1 tablespoon of minced garlic

-2 cups of spinach and kale

-1 (15 ounce) container ricotta cheese

-4 cups shredded mozzarella cheese

-1 2/3 cup parmesan cheese

-½ teaspoon of salt

-1 teaspoon oregano

-1 teaspoon dried basil

-½ teaspoon black pepper

-1 egg

-1 jar Spaghetti sauce, for classic Reisman style, use Prego or Low Sodium Prego

1. Preheat oven to 350.

2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.

3. In a skillet over medium-high heat, onions, and garlic in olive oil until onions are tender. Add spinach and kale and cooked until slightly wilted.

4. Combine ricotta cheese, 2/3 cup parmesan cheese, salt, oregano, basil, pepper, and egg in a bowl.

5. Add onion, spinach, kale mixture.

6. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish.
-Spread one third of the cheese/spinach mixture over noodles.
-Sprinkle 1 cup mozzarella cheese
-1/3 cup Parmesan cheese on top
-Spread 1 cup pasta sauce over cheese
7. Repeat layering 2 times. Put 1 cup of sauce, mozzarella cheese and parmesan on final layer.

8. Cover dish with lid or aluminum foil and bake in a preheated oven at 350 F for 1 hour, taking off foil for last 5 minutes. Cool 15 minutes before serving or enjoy as leftovers, even better!