Heat oven to 350°F/170°C.

Bring a large pot of water to the boil. Add the whole-wheat pasta noodles and cook for 10 minutes.

Meanwhile wash the spinach and stean until limp, approx 2 - 3 minutes. Drain. Let sit in the colander until cooled. Squeeze the excess water from the spinach. Chop caorsley and set aside.

Mix the ricotta and egg together and set aside.

Drian the noodles.

Now begin layering - spread about 2 tbsp of tomato sauce in the bottom of a 9 x 13 inch pan. Lay 3 noodles on top. Spoon 1 cup of the sauce on top. Spoon 1/3 of the cheese mixture on top. Sprinkle with a 1/4 cup mozzerella. Continue.

Spoon the last of the sauce and cheese on the chopped spinach. Sprinkle the last of the mozzerella. Bake for 40 minutes. Rest for 10 minutes. Serve with green salad.