1 (1 1/2 oz.) pkg. spaghetti sauce mix
1 (6 oz.) can tomato paste
25 oz. tomato sauce
2 1/2 c. water
2 eggs, beaten
1 (16 oz.) carton ricotta or cottage cheese
1 (10 oz.) pkg. frozen, chopped spinach, thawed & drained
1 c. grated Parmesan cheese
8 oz. lasagne noodles
16 oz. Mozzarella cheese, grated

Combine spaghetti sauce mix, tomato paste, tomato sauce and water in medium saucepan. Bring tomato mixture to a boil over medium heat. Remove from heat, set aside. Combine eggs, Ricotta (or cottage) cheese, spinach, and 1/4 cup Parmesan cheese, stirring well. Set aside. Spread 1 cup tomato mixture in lightly greased 13 x 9 x 2 inch baking dish. Layer half each of uncooked lasagna noodles, spinach mixture, Mozzarella cheese and tomato mixture; repeat layers. Sprinkle with remaining 3/4 cup Parmesan cheese. Cover dish securely with aluminum foil. Bake at 350 degrees for 1 hour. Let lasagna stand for 10 minutes before serving. Yield 6 servings.