Easy Vegetarian Lasagne

This is my go-to meal that I take to friends and relatives when they have a new baby. It's delicious, it's easy for me to make and mom to heat, and it's vaguely good for you. Pair it with some garlic bread and you're good to go. I brought it to my cousin-in-law (is that really a term?) when she had her baby awhile back and her mom has been gushing over it and asking for the recipe ever since. Since I'm super on top of things I'm going to get that right to her. It's only been 20 months or so. No big.

P.S. I totally cheat and use a jar of spaghetti sauce. Ragu actually because it's crazy cheap and delicious. And no one will know unless you tell them. Or write a blog about it.

16 lasagne noodles
4 ounces of fresh spinach, chopped
1 can artichoke hearts, rinsed and drained
1 small onion
16 ounces of ricotta
4 C mozzarella cheese, shredded
2 cloves garlic, minced
2 T olive oil
1 jar of spaghetti sauce of your choice

1. Cook noodles according to package directions, drain, and rinse with cold water.
2. Saute onion, garlic, and artichoke hearts in olive oil until onion is see through. About 5 minutes.
3. Spray bottom of 9x13 pan so your lasagne comes out smoothly later.

4. Layer noodles, sauce, cooked veggies, chopped spinach, ricotta, and mozzarella. I use my hands to spread out the ricotta because it's sticky.

I left out the artichokes because there's no way Thing 1 would eat that.

5. Repeat. Each layer uses four noodles. When you run out of noodles, you're mostly done.
6. Top the lasagne off with a little bit of sauce and mozzarella. I find it hard to ration appropriately for the topmost layer and sometimes we don't get any goodness up there. Sad face.

7. Cover with tinfoil and cook at 350 for 45 minutes. Remove tinfoil and cook for 5 minutes.

Super yum. AND miracle of miracles, everyone ate it. Even Thing 1 who is super picky.