Vegetarian Lasagna

1 pound lasagna noodles
2 T olive oil
10 oz. ricotta cheese
1 cup pesto sauce
6 cups raw spinach, rinsed and chopped
4-5 cups tomato sauce
1 cup tomato paste
3 cups shredded mozzarella cheese

1. Preheat oven to 350F.
2. In a large stockpot, bring 6-8 cups water to a boil. Add pasta and oil; let cook approx. 8 min.
3. While pasta cooks, mix ricotta cheese, pesto, and spinach in a large bowl. Set aside.
4. In a large saucepan, heat tomato sauce and tomato paste, stirring until blended. Turn off heat and set aside.
5. Drain pasta and begin assembly. In a 13x9 inch baking dish, spread, in order, a thin layer of sauce, pasta, 1/2 ricotta mixture, sauce, pasta, sauce, 1 cup mozzarella, pasta, 1/2 ricotta mixture, sauce, pasta, sauce, 1 cup mozzarella, pasta, and sauce. Finally, top w/remaining mozzarella.
6. Cover with foil and bake approx. 45 minutes. Remove foil and bake an another 10 minutes. Let lasagna stand 5-10 minutes before serving.

Serves 8-10.