Directions
1. In a large pot of water, place lasagna to boil. Cook until al dente.
2. In the meantime, saute garlic in olive oil until brown. Toss in spinach and lemon juice, season with salt and pepper. Cook until olive oil is absorbed and the spinach loses most of its liquid. Once ready, take off heat and cool.
3. Mix spinach, romano cheese, ricotta cheese, half the mozzarella cheese and egg. Set aside.
4. In a 9x14 baking dish start layering - pasta sauce to cover bottom, 3 noodles across, spinach mixture, mozzarella cheese, pasta sauce. Repeat until you have 4 layers, finish the top layer with just sauce and mozzarella cheese.
5. Bake covered for 30 minutes at 350 degrees and finish for 10 minutes without a cover.
6. Let rest covered for 10-15 minutes.
Serve 6-8, enjoy!