3/4 c. chopped onion
2 cloves garlic, finely chopped
2 tbsp. olive oil
2 (26 oz.) jars spaghetti sauce
1 (15 oz.) container ricotta cheese
1 (10 oz.) pkg. frozen chopped spinach, cooked & drained
1 lb. Mozzarella cheese, shredded
1/2 c. grated Parmesan cheese
2 eggs
1 (1 lb.) pkg. lasagna noodles, cooked & drained

In large pan cook onion and garlic in oil. Add spaghetti sauce; simmer 15 minutes. In bowl, mix ricotta, spinach, 1 cup Mozzarella, Parmesan and eggs. In 15"x9" baking dish, layer 2 cups sauce, half the lasagna, half the remaining sauce, all of the spinach mixture, half the Mozzarella, remaining lasagna and sauce. Cover; bake at 350 degrees for 45 minutes or until hot. Uncover; top with remaining Mozzarella. Bake 15 minutes. Let stand 15 minutes; top with parsley, if desired. (Freezes well uncooked just thaw and bake as above.) Can add black olives or mushrooms to spaghetti sauce.