FILLING:

2 pkgs. fresh spinach
4 tbsp. Parmesan cheese
1 1/2 c. ricotta cheese
1/2 tsp. each nutmeg, salt & pepper

SAUCE:

1 (28 oz.) can tomatoes, chopped
1 (12 oz.) can tomato paste
1/2 c. chopped onions
2 cloves garlic, crushed
1 tbsp. oil
2 tsp. basil, oregano & salt
2 c. tomato juice

PASTA:

1 lb. pkg. lasagne noodles, cooked
1 lb. Mozzarella cheese, grated
Parmesan cheese

FILLING: Wash spinach thoroughly. Chop and put in covered pan with small amount of water. Cook until soft, 2 to 3 minutes. Squeeze out excess liquid and mix with cheese, nutmeg, salt and pepper; set aside.

SAUCE: Brown onion and garlic in oil. Stir in tomatoes, tomato paste, basil, oregano, salt and pepper to taste. Thin sauce with tomato juice until it is the consistency of thick soup. Simmer 30 minutes.

To Assemble: Alternate layers of sauce, noodles and spinach filling, ending with sauce. Sprinkle Parmesan and Mozzarella cheese on each layer. Bake at 350 degrees for 30 minutes or until heated through.