12 lasagna noodles
1 lb. spinach (fresh or frozen)
1 (15 oz.) Ricotta cheese
2 eggs, beaten
1/2 lb. Mozzarella cheese, sliced
1 (32 oz.) jar spaghetti sauce
2 tbsp. parsley

Cook noodles. Cook spinach and chop finely. Combine with Ricotta cheese and eggs. Place half of noodles in medium baking dish. Cover with half of vegetable mixture, half of Mozzarella and half of spaghetti sauce. Repeat layers. Top with parsley.

Bake in preheated oven at 350°F for 35 minutes. Let stand 15 minutes before cutting.