1 pkg. spaghetti sauce mix
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
1 3/4 c. cold water
2 eggs
1 (15 oz.) container Ricotta or 1 lb. creamed cottage cheese
1/2 tsp. salt
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1/2 c. grated Parmesan cheese
1/2 lb. sliced Mozzarella cheese
1/2 lb. uncooked lasagne noodles, broken in half

Empty spaghetti sauce mix into saucepan; add tomato paste, tomato sauce and water. Heat, stirring until well blended. Remove from heat. Beat eggs in a large bowl and add Ricotta or cottage cheese, spinach, salt and 1/4 cup Parmesan cheese.

Lightly grease bottom of a 13x9x2 inch baking dish, cover with a little sauce. Layer noodles, half of the cheese-spinach mixture, half the Mozzarella cheese and half the tomato sauce. Repeat layers. Sprinkle with 1/4 cup Parmesan cheese.

Cover dish with a lightly greased sheet of aluminum foil and bake in a preheated 350 degree oven for 60 minutes or until noodles are tender. Let stand 10 minutes before cutting in squares and serving. Serves 8.