Step 1

Preheat oven to 350 degrees.

Step 2

Combine spaghetti sauce and water together.

Step 3

Combine mozzarella and Parmesan together in a large bowl. Remove 1.5 cups of cheese and reserve for topping the lasagna.

Step 4

To the bowl of cheese add spinach, ricotta, pesto, garlic, oregano, and egg, along with a few pinches of salt and pepper.

Step 5

Mix until well combined.

Step 6

Pour 1 cup sauce/water mixture into a 9x13 baking dish and spread across the bottom. Layer 5 noodles, slightly overlapping to cover the bottom of the pan. I like to do four noodles the long way, and then break off the end of a noodle to fit it widthwise and cover the rest.

Step 7

Layer 1/2 of the ricotta mixture in an even layer on top of the noodles. Then drizzle a 1/2 cup of sauce on top of that.

Step 8

Then layer another 5 noodles, the remaining ricotta mixture, and another 1/2 cup sauce.

Step 9

Lastly, layer 5 noodles and the remaining sauce. Then sprinkle with reserved cheese.

Step 10

Cover the pan tightly with foil and bake for 50 minutes. Remove foil and bake for another 10 minutes or until the noodles are al dente and sauce is bubbling. Broil for 1 minute on high, just until the cheese starts to turn golden brown.

Step 11

Let cool for 10 minutes before serving. Garnish with parsley and serve with extra sauce on the side if desired.