1 pkg. spaghetti sauce mix
) can tomato paste
1 (8 oz.) can tomato sauce
1 3/4 c. cold water
2 eggs
1 (15 oz.) container ricotta or 1 lb. creamed cottage cheese
1/2 tsp. salt
1 (10 oz.) pkg. frozen chopped spinach, thawed & drained
1/2 c. grated Parmesan cheese
1/2 lb. sliced Mozzarella cheese
1/2 lb. uncooked lasagna noodles, broken in half

Empty spaghetti sauce mix into saucepan; add tomato paste, tomato sauce and water. Heat, stirring until well blended. Remove from heat. Beat eggs in a large bowl and add ricotta or cottage cheese, spinach, salt and 1/4 cup Parmesan cheese. Lightly grease bottom of a 13"x9"x2" baking dish; cover with a little sauce. Layer noodles, half of the cheese-spinach mixture, half the Mozzarella cheese and half the tomato sauce. Repeat layers. Sprinkle with 1/4 cup Parmesan cheese. Cover dish with a lightly greased sheet of aluminum foil and bake in a preheated 350 degree oven for 60 minutes or until noodles are tender. Let stand 10 minutes before cutting in squares and serving. Serves 8.