1/2 lb. dry lasagna
10 oz. Ricotta cheese
1 (10 oz.) pkg. frozen chopped spinach (thawed and well drained)
1/2 c. Parmesan cheese
3 eggs
2 c. Mozzarella, shredded
2 c. Monterey Jack cheese, shredded
1 lg. jar spaghetti sauce
Salt to taste

Cook lasagna according to directions. Combine spinach, ricotta cheese, eggs, Parmesan and salt in bowl. Mix well. Use a 13 x 9 inch baking pan. Layer spaghetti sauce, lasagna spinach mixture, and cheeses. Bake uncovered at 350 degrees for 40 or 50 minutes until hot and bubbly. Let stand 10 minutes before cutting.