1 box (1 lb.) Rigatoni
2 lbs. Ricotta cheese
1/2 c. Parmesan cheese
1 lb. shredded Mozzarella cheese
2 eggs
Lg. frozen spinach (chopped)
1 Italian sauce (1 qt.) (extra thick Ragu)
1 Italian sauce (1 pt.) for extra sauce to serve

Cook Rigatoni according to directions less about 5 minutes (as it will soak longer in the lasagna). Combine the Ricotta, eggs and Parmesan with fork until blended and light. Cook spinach and drain thoroughly.

Layer sauce in bottom of 13x9 pan. Put half of Rigatoni next, then, Ricotta mix, 1/2 Mozzarella and 1/2 of spinach. Take fork and mix gently. Then repeat. Pour more sauce on top. Wrap tightly in foil and bake at 350 F for 1 hour or a little longer. Heat the extra sauce to add if desired.