Vegetarian (but decidedly not vegan!) Lasagna, just like ma still makes:

Preparation:

• Microwave spinach for 4 minutes (slit package, put on plate)
• put lasagna noodles in big pot of boiling water (with a bit o' oil)
• grate mozarella
• Make the white sauce:
  1. Saucepan on 'medium'
  2. start with 1/4 cup butter
  3. add garlic with garlic press
  4. add 1/4 cup flour (about two heaping spoonful)
  5. add 1 teaspoon salt
  6. add 2 cups milk a bit at a time, stirring fast
  7. add a bit of chicken bullion if you feel like it
• Squeeze all liquid out of the spinach and mix with the ricotta in a bowl
• toss in a handful of the parmesean, add some to the white sauce too if you like
• Check noodles: dump off when done
• Set oven to 350 degrees

Construction:

1. Spread some spaghetti sauce on the bottom
2. Cover with a layer of noodles
3. Add spinach/ricotta in small glops
4. Spoon the white sauce over the spinach
5. Sprinkle the mozarella generously
6. Add a bit of sauce
7. Add a thick layer of noodles
8. Add all the spinach, then spoon all remaining white sauce
9. Sprinkle mozarella, leaving a little
10. Add a heap o' spaghetti sauce
11. Use all the remaining noodles
12. Pour over all the remaining spaghetti sauce
13. Use the remaining mozarella and/or parmesean.

If you want to save pieces, do not cook them- cover them in tinfoil and stick 'em in the freezer. (Before you cook any saved pieces, allow 1 hour for them to defrost.)

Cook in oven for 1/2 hour. Let cool for another 1/2 hour if you like (I find it's easier on the palate)