4 (13 1/2 ounce) cans chopped spinach, drained well
2 (10 3/4 ounce) cans cream of mushroom soup
1 pound Provolone cheese
1 bag grated mozzarella cheese
Salt and pepper to taste
Coat an 8 x 12-inch casserole dish with a light coating of olive oil. Layer lasagna
noodles, spinach, cream of mushroom soup, Provolone cheese and mozzarella cheese.
Repeat layering until casserole is filled.
Bake in preheated 375 degree F oven for 45 minutes until bubbly and cooked through.
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