3/4 c. onion, chopped
2 cloves garlic, finely chopped
2 tbsp. olive oil
2 (26 oz.) jars Classico Pasta Sauce (any flavor)
1 (15 or 16 oz.) carton ricotta cheese
1 (10 oz.) frozen chopped spinach, thawed & well drained
1 lb. mozzarella cheese, shredded
1/2 c. Parmesan cheese, grated
2 eggs
1 lb. pkg. Creamette Lasagna, cooked and drained

Preheat oven to 350°F.

In large pan cook onion and garlic in oil. Add pasta sauce and simmer for 15 minutes. In bowl mix ricotta, spinach, 1 cup of the Mozzarella, Parmesan cheese and eggs. In 15 x 9 inch baking dish layer 2 cups sauce and half the lasagna noodles; then half the remaining sauce, all the spinach mixture, half the remaining Mozzarella, remaining lasagna noodles and sauce. Cover and bake in preheated oven for 45 minutes or until hot. Uncover and top with remaining Mozzarella cheese.

Bake 15 minutes more. Let stand 15 minutes and top with parsley if desired. Refrigerate leftovers.