Creamy Spinach Lasagna

This is a good vegetarian lasagna.
Spinach just makes it a great one.

Ingredients:
2 egg whites.
26 oz of prepared spaghetti sauce.
24 oz of ricotta cheese.
10 oz of Lasagna noodles, cooked.
10 oz of frozen spinach, thawed
and chopped, then squeezed dry.
2 cups of mozzarella cheese, grated, reserve 1/2 cup.
3/4 cup of Parmesan cheese, grated
and divided, reserve 2 tablespoons.
1/2 teaspoon salt or to taste.
1/2 teaspoon of black pepper.
Olive oil.

Directions:
Preheat your oven to 350 degrees F.
Prepare a 9-inch by 13-inch oven proof baking dish for lasagna.
Prepare lasagna noodles and directed on the package, then rinse and drain.
Drizzle a bit of olive oil over the noodles to prevent them from sticking.
Combine parmesan cheese, ricotta cheeses with the egg whites, salt and pepper in a large mixing bowl.
Pour 1/4 cup of spaghetti sauce in the bottom of the baking dish
and spread it out using a spatula.
Cover the sauce with a single layer of lasagna noodles.
Spread about half the cheese mixture over the noodles,
and then cover with about half of the
spinach and shredded mozzarella cheese.
Finish this layer with half of the remaining spaghetti sauce.