Saag Paneer Lasagna

This recipe is courtesy of Anita Kewalramani.  I believe it is from a Trader's Joe cookbook or something of the sort.  Sounds delicious.  

1 package no boil lasanga noodles (fresh or dry)

2 15 oz jars of punjab spinach sauce

16 oz frozen chopped spinach (thawed)

1 cup frozen peas (thawed)

15 oz fresh ricotta cheese

16 oz shredded mozzarella cheese

1. Preheat oven to 375.
2. Thaw spinach and squeeze out excess water.  Mix sauce, spinach, and peas in a bowl.
3. Place some olive oil in a 9x13 pan with a few tbsp punjab sauce.  
4. Add a layer of noodles.  Then put 1/4 spinach mixture over noodles, then 1/3 ricotta cheese, and another layer of noodles.  Repeat twice more.  Place last 1/4 mixture on top and cover with mozzarella cheese.  
5. Cover loosely with foil.  Cook for 25 minutes covered and then 20 minutes uncovered.

Serves 6-8