8 pkgd. lasagne noodles
1 (10 oz.) pkg. frozen chopped spinach
1 c. (3 oz.) grated Parmesan cheese
1 1/3 c. (15 oz.) ricotta cheese
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
Grated Mozzarella cheese

SAUCE:

1 lg. onion, chopped
3 tbsp. oil
2 lg. cans tomato sauce
1 sm. can tomato sauce
1/4 c. dry red wine
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. pepper
2 to 5 garlic cloves, minced (to taste)

SAUCE: In frying pan (medium), cook garlic and onion until soft. Add tomato sauce, wine, basil, oregano and pepper; simmer for 10 minutes.

FILLING: Cook noodles by package. Drain, rinse in cold water, drain. Thaw spinach and squeeze spinach to remove water. In a bowl mix spinach with 3/4 cup Parmesan first. Then add ricotta, salt, 1/4 teaspoon pepper and nutmeg; mix.

In 9 x 13 inch pan layer sauce, noodles, cheese mix and repeat. Cover with 1/4 cup Parmesan and sprinkle with grated Mozzarella cheese. Bake 30 minutes at 350 degrees. You may refrigerate lasagne uncooked for up to 24 hours, then bake 40 minutes at 350 degrees.