Bolognese Lasagne with Spinach

Total time: 40 minutes
     This is a wonderful way to use Ragù Bolognese.  It's simply assembling and baking.  This lasagne uses ricotta, rather than the more traditional Béchamel sauce. 

 Ingredients:

• 3 - 4 cups Ragù Bolognese 
• 2 cups (16oz, 480ml) tomato sauce
• 1 tsp oregano
• 1 tsp basil
• 12oz (360gr) frozen spinach
• 12oz (360gr) ricotta
• 1/2 cup (4oz, 120ml) milk
• 1/2 cup shredded cheese
• 12 - 16 no-cook lasagne noodles
• 1/2 cup (2oz, 60gr) Parmesan

 Instructions:

• Heat the Ragù.
• Add the herbs and tomato sauce
• Thaw spinach and squeeze dry.
• In medium bowl mix the ricotta, shredded cheese, spinach and milk. 
• In a 10" (25cm) square (or 11 x 9) baking dish, make the following layers
• 1/3 of the tomato/meat sauce
• 3 - 4 noodles   you may have to break another one up to get good coverage 
• 1/2 of the spinach/ricotta mixture
• 3 - 4 noodles
• 1/3 tomato sauce
• 3 - 4 noodles
• 1/2 spinach/ricotta
• 3 - 4 noodles
• 1/3 tomato/meat sauce
• Parmesan
• Bake, covered with foil for 30 minutes at 400F (200C). 
• Uncover for last 5 minutes to brown cheese. 
• Let rest 5 minutes, then cut and serve.