Tomato sauce (your favorite jar or 3 c. homemade)
12 lasagna noodles, cooked

FILLING:

2 c. Ricotta cheese
2 beaten eggs
Salt & pepper
1 (10 oz.) pkg. thawed, chopped frozen spinach
1 lb. shredded Mozzarella cheese
Grated Parmesan or Romano cheese

Spread a little sauce over bottom of 9 x 13 inch pan. Cover with a layer of 4 noodles. Spread 1/2 of the filling over the noodles. Spread 1/3 of the sauce. Sprinkle 1/3 of the Mozzarella here and there. Another layer of 4 noodles. Spread remainder of filling; followed by another 1/3 of sauce; which gets covered by 1/3 of Mozzarella, then layer the last 4 noodles; covered by the rest of the sauce. Sprinkle the rest of the Mozzarella and sprinkle some Parmesan to fill in the gaps. Bake 35 minutes covered with foil, then 10 minutes uncovered at 375 degrees.