1 pkg. spaghetti sauce mix
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 3/4 c. cold water

The above may be substituted with your favorite already made spaghetti sauce approximately 28 ounces. 1/2 tsp. salt 1 (10 oz.) pkg. frozen chopped spinach, thawed & drained 1/2 lb. uncooked lasagna noodles 1 (15 oz.) container ricotta cheese or 1 lb. creamed cottage cheese 1/2 c. grated Parmesan cheese 1/2 lb. sliced mozzarella cheese

Empty spaghetti sauce mix into a 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 x 9 x 2 inch baking dish. Cover with a little sauce. Layer noodles, half of the cheese spinach mixture, half of the mozzarella cheese and half of the 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 oven at 350 degrees for 60 minutes or until noodles are tender. Let stand 10 minutes before cutting in squares and serving. Serves 8.