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.) Ricotta cheese
1 (10 oz.) pkg. frozen chopped spinach, thawed & well drained
1 lb. Mozzarella cheese, shredded
1/2 c. grated Parmesan cheese
2 eggs
1 (1 lb.) pkg. lasagna noodles, cooked & drained

In large pan, cook onion and garlic in oil. Add pasta sauce; simmer 15 minutes. In bowl, mix Ricotta, spinach, 1 cup Mozzarella, Parmesan and eggs. In 15 x 9 inch baking dish, layer 2 cups sauce, half the lasagna, half the remaining sauce, all of the spinach mixture, half the Mozzarella cheese, remaining lasagna and sauce. Cover; bake at 350 degrees for 45 minutes or until hot. Uncover; top with remaining Mozzarella. Bake 15 minutes. Let stand 15 minutes; top with parsley if desired. Refrigerate leftovers.