1 (20 oz.) bag lasagna noodles
2 qt. size jars or your favorite spaghetti sauce
1 (48 oz.) light ricotta cheese
2 c. grated Parmesan cheese
4 eggs
1 pkg. chopped frozen spinach
1 lg. part skim mozzarella cheese
1 sm. part skim mozzarella cheese

Cook lasagna, drain and line two 9 x 13 inch casserole pans with the pasta. Mix together 4 beaten eggs, Parmesan cheese and ricotta along with thawed and squeezed spinach. Alternate this mixture with spaghetti sauce and thinly-sliced mozzarella and pasta. End with spaghetti sauce and mozzarella. Bake at 350 degrees for 1/2 hour. Serves 24.