1 (1 1/2 oz.) pkg. spaghetti sauce mix
1 (6 oz.) can tomato paste
1 (15 1/4 oz.) can tomato sauce
2 1/2 c. water
2 eggs, beaten
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 (16 oz.) carton Ricotta cheese
1/2 c. Parmesan cheese
1/2 (16 oz.) pkg. of lasagna noodles
2 (6 oz.) pkg. Mozzarella cheese

Combine spaghetti sauce mix, tomato paste, tomato sauce and water in water in a medium saucepan; bring tomato mixture to a boil over medium heat. Set aside. Combine eggs, Ricotta cheese, spinach and 1/4 cup Parmesan cheese, stirring well. Set aside. Spread 1 cup tomato mixture in a 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 1/4 cup of Parmesan cheese. Cover dish securely with foil. Bake at 350 degrees for 1 hour. Let lasagna stand 10 minutes before serving. Yield: 6 servings.