J: I made lasagna twice in the past couple of months. Both times were birthday requests. Since my earlier recipe doesn't really give amounts, I paid closer attention so you (or me, next time) don't have to prepare a bunch of stuff and then just keep assembling until you run out of one thing or another. That always makes for a lot of leftovers of one ingredient. See also Lasagna in an earlier recipe. So I guess I'll try to give the whole recipe here, but with actual amounts, where I know them. This makes a big batch. 20 oz spinach (*) 1 bunch fresh basil (optional) 3 pounds ricotta 1 egg salt and pepper to taste 2 pounds mozzarella, shredded 4 quarts marinara (**) 2 pounds dried lasagna noodles (35 "sheets") 1/2 cup parmesan, shredded or grated Steam spinach until just cooked. Cool, drain, and squeeze lots of water out of it. In a food processor, blend the spinach, basil if you're using it, and about two cups of the ricotta until they are a smooth paste. Empty into a big bowl with the rest of the ricotta, the egg, and salt and pepper to taste. Mix well. Preheat oven to 375 degrees. In an 11x17 inch baking or roasting pan, ladle some of the sauce. With a knife or spatula, spread ricotta mixture on some lasagna noodles, covering them completely. Arrange a layer of noodles side by side in the pan, ricotta side up. Add more sauce, about three ladles full. It should cover the noodles thinly, but not be running all down the sides and between the cracks of the noodles. Sprinkle with mozzarella. Repeat, adding a layer of noodles, sauce, and mozarella, until the everything is used up, except a few cups of sauce. I get seven noodles to a layer and 5 layers. You shouldn't have so much sauce that everything is submerged, but a few bottom layers probably will be. Sprinkle the parmesan on top. Cover tightly with foil and bake for 1 hour. Remove from the oven and let "set" for at least 20 minutes. Cut and serve with remaining sauce, heated. You can scale down this recipe as follows. I get three layers of six noodles in a 15x10 inch baking pan. 10 oz spinach 1 bunch fresh basil (optional) 1 pounds ricotta 1 egg salt and pepper to taste 1 pounds mozzarella, shredded 2 quarts marinara 1 pounds dried lasagna noodles (18 "sheets") 1/4 cup parmesan, shredded or grated ----- (*) I buy two 10 oz bags of pre-washed spinach but anywhere in the 1 - 1 1/2 pound range will do. (**) I won't give that recipe here, you've seen it before.