1 lb. spinach, cleaned
1/2 c. chopped onion
1 clove garlic, chopped
3 tbsp. butter
3 tbsp. flour
1 1/2 c. light cream
2 c. Ricotta cheese
1/2 c. Parmesan cheese
1/4 c. chopped parsley
2 eggs, beaten
9 cooked lasagna noodles
2 c. grated Mozzarella cheese

Rinse spinach and cook until tender, using very little water. Drain well and chop. In 1 quart saucepan cook onion and garlic until tender. Stir in flour. Gradually add cream. Cook, stirring, for 3 minutes or until thick. Add spinach.

Combine Ricotta and Parmesan, parsley, and eggs. Mix well. Lightly grease 12 x 8 inch casserole. Arrange 3 noodles on bottom, top with 1/3 spinach mixture, 1/3 cheese mixture, 1/2 cup Mozzarella. Repeat twice. Sprinkle 1 cup Mozzarella on top. Bake at 350 degrees for 30 minutes.