Lasagna a la Pablo

Ingredients: One box of lasagna pasta, cooked al dente and drained; One pint of ricotta cheese, One package of pre-washed and cleaned baby spinach, cooked for five minutes and drained, One package of sliced pepperoni, One large can of sliced olives, One and a half cups of grated peccarino romano, One pound of grated Monterey jack, One half pound of grated mozzarella, One half pound of sliced or grated provolone, One half pound grated mild cheddar, One quart of Chez Paul's Marinara Sauce, One tablespoon of garlic salt, One tablespoon of pepper.

Preparation of spinach layer: Place cooked and drained spinach in a medium mixing bowl. Add the ricotta cheese, One half cup of grated romano, garlic salt and pepper. Mix all ingredients well and set aside.

Preparation: Preheat oven to 350 degrees. In a large glass baking dish (13x9x3) ladle one cup of the prepared marinara sauce. Place one layer of the prepared pasta over sauce. Spread half of the spinach mixture evenly over pasta and sprinkle with a half cup of grated cheddar. Place another layer of the prepared pasta over spinach layer and add one cup or so of the marinara sauce evenly over pasta. Sprinkle one cup of the grated mozzarella and one cup of provolone over sauce. Add another pasta layer with the remaining spinach mixture and sprinkle with a half cup of grated cheddar. Add a final layer of pasta and top with marinara and remaining cheeses. Garnish with sliced pepperoni and sliced olives and cook in a preheated oven for approximately thirty minutes. When done remove from oven and serve.