1 jar of sauce
1 lb. Ricotta cheese
2 eggs
10 oz. frozen chopped spinach, thawed and drained
1 box lasagna noodles
12 oz. shredded Mozzarella cheese

Grease bottom of 13 x 9 inch lasagna dish. Spread a layer of jarred sauce on bottom. Mix Ricotta, 2 eggs, thawed and drained spinach in bowl. Put 4-5 uncooked lasagna noodles on sauce to cover bottom. Next, spread 1/2 Ricotta mixture, 1/2 of Mozzarella cheese and 1/2 jar of sauce. Repeat 1 more time and top with seasonings. Cover tightly with foil and bake at least 1 hour on 350 degrees. Noodles should be tender to fork.

Serves 12.