1/2 (1 lb.) lasagna
2 (26 oz.) jars pasta sauce
1 (15 or 16 oz.) container ricotta cheese
1 (10 oz.) pkg. frozen and drained spinach
1 (1 lb.) shredded Mozzarella cheese, divided
1/2 c. grated Parmesan cheese
2 eggs, beaten
Chopped parsley

Prepare lasagna according to package directions. Drain. In medium bowl, combine the ricotta, spinach, 1/2 cup Mozzarella, Parmesan, and eggs. Mix well. Use a 15 x 9 inch baking dish. Layer 2 cups sauce, 1/2 lasagna, 1/2 remaining sauce, all spinach mixture, 1/2 remaining Mozzarella, remaining lasagna and sauce. Cover and bake in 350 degree oven until bubbly, about 45 minutes. Uncover. Top with remaining Mozzarella and parsley. Bake 15 minutes. Let stand 10 minutes before serving. Refrigerate leftovers. 12-15 servings.