1 box cooked lasagne noodles
2 (16 oz.) (supreme) no salt, skim Ricotta cheese
1/2 c. Parmesan cheese
2 eggs
1 pkg. fresh spinach leaves or 2 pkgs. frozen spinach (chopped)
2 tbsp. parsley
1 lb. Mozzarella cheese, coarsely grated

Preheat oven to 350 degrees.

Mix Ricotta cheese and eggs. Add Parmesan cheese and parsley. Wash spinach leaves, breaking off large stems (pat dry) or if using frozen spinach thaw and drain water. Add to cheese mixture. Cook lasagne noodles. Layer mixture as follows:

Cover bottom of pan with sauce. 1 layer of lasagne noodles, 1 layer of cheese mixture, 1 layer of lasagne noodles. Cover with sauce. Sprinkle Mozzarella cheese all over. (Repeat process.) Bake 45 minutes. 30 minutes covered.

SAUCE (For above recipe.)
1 (16 oz.) can crushed tomatoes
2 (8 oz.) cans tomato sauce
2 (8 oz.) cans tomato paste
2 pressed garlic cloves
2 tbsp. parsley
1/2 c. red wine (optional)
2 c. water

Add all ingredients bring to a full boil. Let simmer for 1 hour or more.