9 lasagna noodles (1/2 lb.)
28 oz. can Italian style whole tomatoes and juice
2 (6 oz.) cans tomato paste
About 1/2 bag fresh spinach, remove stems
1 lb. Mozzarella cheese, grated
1 lb. Ricotta cheese
1 (15 oz.) can black olives, sliced
2 med. yellow onions, chopped
3-4 cloves fresh garlic, minced
About 1 tsp. oregano
1 egg
About 1/2 tsp. parsley
About 1/2 tsp. basil
About 1/2 tsp. sugar
About 1/4 tsp. pepper
About 1/2 tsp. creole seasoning salt (or reg. salt for less spicy)
1 tbsp. butter
2 tbsp. red cooking wine (optional)

Sauce: In large skillet saute onion and garlic in butter until soft. Add tomatoes (cut up into quarters) and juice, paste, wine, olives, oregano, basil, pepper, sugar, salt. Simmer for 20 minutes. Boil noodles with a little olive oil. Mix Ricotta, egg (beaten) and parsley.

Preheat oven 375 degrees. In 9x13 inch baking pan, ungreased, spread about 3/4 cup sauce. Then layer: noodles, sauce, 1/2 of Ricotta, 1/2 of spinach, 1/2 of Mozzarella, 3 noodles, sauce, Ricotta, spinach, Mozzarella, 3 noodles, rest of sauce. Sprinkle with Parmesan until covered. Sprinkle lightly with oregano. Bake 25 minutes covered with foil; 20-30 minutes uncovered or until slightly browned. Let cool 10 minutes before serving.