3/4 c. chopped onion
2 cloves garlic, chopped
2 tbsp. olive oil
2 (26 oz.) jars Classico Pasta Sauce
15 oz. Ricotta cheese
10 oz. frozen chopped spinach
1 lb. Mozzarella cheese, shredded
1/2 c. grated Parmesan cheese
2 eggs
1 lb. lasagna, 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 15x9 inch baking dish, layer 2 cups sauce, half the lasagna, half remaining sauce, all spinach mixture, half Mozzarella, remaining lasagna and sauce. Cover and bake at 350 degrees for 45 minutes. Uncover and top with remaining Mozzarella. Bake 15 minutes. Let stand 15 minutes. Top with parsley if desired.