3/4 c. chopped onion
2 tbsp. olive oil
2 cloves garlic, finely chopped
2 (26 oz.) Classico pasta sauce, any flavor
1 (15-16 oz.) container ricotta cheese
1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1 lb. Mozzarella cheese, shredded
1/2 c. grated Parmesan cheese
2 eggs
1 (1 lb.) pkg. lasagna noodles, cooked and drained

In large pan, cook onion and garlic in oil. Add pasta sauce; simmer 15 minutes. In bowl, mix ricotta, spinach, 1 cup Mozzarella, Parmesan and eggs.

In 9x15 inch baking dish, layer 2 cups sauce, half the lasagna, half the remaining sauce, all of the spinach mixture, half of the Mozzarella, remaining lasagna and sauce. Cover and bake at 350 degrees for 45 minutes or until hot.

Uncover, top with remaining Mozzarella. Bake 15 minutes. Let stand 15 minutes. Refrigerate leftovers.