3/4 c. chopped onion
2 (26 oz.) jars pasta sauce
1 (15 oz.) container Ricotta cheese
2 c. shredded Mozzarella cheese
2 tbsp. oil
1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1/2 c. grated Parmesan cheese
2 eggs
1 (1 lb.) pkg. lasagne, cooked and rained

In large pan, saute onion in oil. Add pasta sauce and simmer 15 minutes.

Mix together in separate bowl, Ricotta cheese, spinach, 1 cup of the Mozzarella cheese, Parmesan cheese and the eggs. Place cups of the pasta sauce into bottom of baking dish. Add half of the lasagne and then 1/2 of the remaining pasta sauce. Add all the spinach mixture and 1/2 cup Mozzarella cheese. Add remaining lasagne and then all the pasta sauce. Cover. Bake at 350 degrees for 45 minutes. Uncover, then top with remaining Mozzarella cheese and bake 15 minutes longer. Makes 12 to 15 servings.