1 lg. Ragu chunky garden sauce with extra tomato sauce, garlic & onion
1 lg. frozen chopped spinach, cooked
2 c. sm. curd cottage cheese
2/3 c. Parmesan cheese
2 eggs, slightly beaten
1 tbsp. oil
1 tsp. salt
1/2 lb. Mozzarella cheese, sliced
Lasagne noodles to make 2 layers in 9 x 13 inch pan

Cook noodles according to directions. Mix spinach, cottage cheese, Parmesan, eggs, oil and salt. Lay noodles in bottom of pan, fit tightly. Spread 1/3 sauce on top. Cover with thinly sliced Mozzarella cheese. Spread all spinach mixture over cheese. Top with lasagne noodles and rest of sauce. Sprinkle with little Parmesan on top. Bake at 350 degrees for 45 minutes or more until center is set. Serve with additional heated sauce if desired.