1 lb Lasagna, Uncooked
2 (26 oz) Jars Pasta Sauce
1 package (15 or 16 oz) Ricotta cheese
1 package (10 oz) Frozen chopped, spinach, thaw & well drain
1 lb Shredded mozzarella cheese divided
1/2 cup Grated Parmesan cheese
2 Eggs, beaten
Chopped parsley
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Prepare lasagna according to package directions, drain to medium bowl, combine ricotta, spinach, 1/2 cup mozzarella, parmessan and eggs; mix well in 15 x 9 inch baking dish. Layer 2 cups sauce, half the lasagna, half the remaining sauce, all of the spinach mixture, half the remaining mozzarella, remaining lasagna, and sauce. Cover. Bake in a 350 degree oven until bubbly about 45 minutes. Uncover. Top with remaining mozzarella and parsley. Bake 15 minutes. Let stand 10 minutes before serving. Refrigerate leftovers. 12 to 15 servings.
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