Florentine Baked Egg Casserole

Ingredients

• 1 cup / 250 ml tomato or pasta sauce
• 1 package / 300 g frozen chopped spinach, thawed, well drained
• 1/2 cup / 125 ml light ricotta cheese
• 1 tsp / 5 ml grated lemon rind
• 1/2 tsp / 2 ml each salt and pepper, divided
• 2 cup / 250 g EGG Creations! Fat Free Original or Naturegg Omega Plus, well shaken