1 pkg. spaghetti sauce mix
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
1 3/4 c. cold water
2 eggs
1 (15 oz.) container Ricotta or 1 lb. creamed cottage cheese
1/2 tsp. salt
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1/2 c. grated Parmesan cheese
1/2 lb. sliced Mozzarella cheese
1/2 lb. uncooked lasagna noodles, broken in half

Empty spaghetti sauce mix into saucepan; add tomato paste, tomato sauce and water. Heat, stirring, until well blended. Remove from heat. Beat eggs in a large bowl and add Ricotta or cottage cheese, spinach, salt, and 1/4 cup Parmesan cheese. Lightly grease bottom a 13 x 10 x 2 inch baking dish; cover with a little sauce. Layer noodles, half of the cheese, spinach mixture, half the Mozzarella cheese and half the tomato sauce. Repeat layers, ending with tomato sauce. Sprinkle with 1/4 cup Parmesan cheese. Cover dish with a lightly greased sheet of aluminum foil and bake in a preheated 350 degree oven for 60 minutes or until noodles are tender. Let stand 10 minutes before cutting in squares and serve. Serves 8.