Gluten Free Lasagne with Spinach, Corn & Marinara Sauce

Instructions

1. 1
   Preheat the oven to 425° F.
2. 2
   Season ricotta cheese with salt and pepper, stir in spinach and corn and set aside.
3. 3
   Grease a 13x9" baking pan with olive oil. Pour 1/2 jar of sauce to the bottom of the pan, cover with four sheets of pasta, slightly overlapped, then cover the pasta with 1/2 jar of sauce, 1/3 mozzarella, 1/3 ricotta/spinach & corn mixture, 1/3 Asiago. Repeat with the same order two more times, being careful to place the sauce strictly on the pasta.
4. 4
   Cover with aluminum foil and bake for 40 minutes covered and 20 minutes uncovered.
5. 5
   Let rest 20 minutes before serving.