Overnight Lasagna | Blue Flame Kitchen

Ingredients

• 1 jar (700 mL) tomato-based pasta sauce
• 1 1/4 cups (300 mL) water
• 2 tbsp (25 mL) chopped fresh parsley
• 1 clove garlic, crushed
• 1/4 tsp (1 mL) freshly ground pepper
• 8 uncooked lasagna noodles
• 1 container (500 g) ricotta cheese
• 2 tbsp (25 mL) fresh lemon juice
• 2 tsp (10 mL) oregano, crumbled
• 1/2 tsp (2 mL) basil, crumbled
• 4 cups (1 L) shredded mozzarella cheese
• 1 1/2 cups (375 mL) shredded feta cheese
• 1 pkg (10 oz/300 g) frozen chopped spinach, thawed and squeezed dry