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

In a large pan, cook onion and garlic in oil. Add pasta sauce; simmer 15 minutes.

In bowl, mix Ricotta, spinach, 1 cup Mozzarella, Parmesan and eggs.

In 15x9 inch baking dish, layer 2 cups sauce, half lasagna, half remaining sauce, all of spinach mixture, 1/2 of Mozzarella and then remaining lasagna and sauce. Cover. Bake 15 minutes at 350 degrees. Let stand 15 minutes. Top with parsley.