1 pkg. spaghetti sauce mix
1 (8 oz.) can tomato sauce
2 eggs
1/2 tsp. salt
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1/2 c. grated Parmesan cheese
1 (6 oz.) can tomato paste
1 3/4 c. cold water
1 (15 oz.) container Ricotta or 1 lb. creamed cottage cheese
1/2 lb. sliced Mozzarella cheese
1/2 lb. uncooked lasagne 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 13x9x2 inch baking dish; cover with a little sauce. Layer noodles, half of the cheese-spinach mixture, half of the Mozzarella cheese and half the tomato sauce. Repeat layers, ending with tomato sauce. Sprinkle with 1/4 cup Parmesan cheese.