Auntie Lenore's Spinach Lasagna

This is a one pan bachelor's delight!  My aunt Lenore told me about this one after I set off to college and began cooking for myself.  I have been making this recipe (or a subtle version of it) for years. 

1. 1 lbs. package of lasagna noodles
2. 1 lbs. package jack cheese (roughly shredded)1 lbs. package Ricotta cheese (or substitute 16 oz. of low-cal cottage cheese for a less fattening version)
3. 1 bunch of fresh spinach (washed clean and dried)
4. Fresh marinara sauce (or you can subsitute 1 of the shelf bottle of marinara or spagetti sauce)
5. 1 can sliced black olives
6. 1 egg

Preheat your oven to 325 degrees.  In a large mixing bowl combine the cheese (I leave maybe one small handful of jack cheese for the top of the dish), olives, spinach (if using fresh be sure to wash throughly and drain well, then tear in medium size pieces, or you can use frozen - cook, cool and drain throughly before adding to mixture) and one egg.   Next in a 9"x12" baking pan (I use glass Pyrex) put a thin layer of sauce and cover it with raw uncooked pasta, a little more sauce and then a layer of the cheese and spinach mixture (about 1/2").   Repeat this until you have used all of the cheese and spinach mixture.  (I press each layer slightly so it doesn't get too high)  The last layer should be topped with pasta, some sauce and a little left over shredded cheese.   Pour in 1 cup of water around the outer edge of the dish, cover tightly with foil and place in your oven for 1 hour and 15 minutes.

That's it!  You should let the dish cool a little before serving.  And reheating this the next day is even better!   Variations on this one keep it interesting. Substitute Italian squash or eggplant for the spinach.  Lots of vegetables can be used and will make this a treat for everyone.   Best of all only one pan to clean! (well, really two if you count the mixing bowl)     Enjoy...