8 oz. spinach lasagna
2 cloves garlic
1 lg. jar Enrico's spaghetti
About 2 bunches of fresh spinach, washed, well drained, chopped
2 lbs. ricotta cheese
1 c. Parmesan cheese, grated
3 eggs, beaten
1/2 tsp. salt
Pepper to taste
1 lb. Mozzarella cheese, grated
1 (6 oz.) can olives, sliced

Cook lasagna. In the meantime, saute onion and garlic in oil until tender. Add spinach and cook, stirring until wilted. Press out excess liquid and add to sauce. Combine spinach mix with ricotta, 3/4 cup Parmesan, eggs, salt, pepper and mix well. Oil a 3 1/2 x 12 inch baking pan. Pour in small amount of sauce to moisten bottom and put down a single layer of noodles. Spread about half spinach/cheese mixture over noodles. Top this with half grated Mozzarella and 1/3 olive slices. Cover with a generous layer of sauce. Repeat these layers once, ending with a layer of lasagna noodles. Cover with sauce. Sprinkle on remaining Parmesan cheese and olive slices. Bake uncovered at 350 degrees for 50 minutes. Cool 10 minutes before serving. Yield: 4 to 6.