1 pkg. spaghetti sauce mix
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
1 3/4 c. cold water
2 eggs
1 (15 oz.) ctn. Ricotta cheese
1/2 tsp. salt
1 (10 oz.) pkg. frozen chopped spinach, thawed & drained
1/2 c. grated Parmesan
1/2 lb. sliced Mozzarella
1/2 lb. uncooked lasagna noodles

Empty spaghetti sauce mix into sauce pan; add tomato paste, tomato sauce and water. Heat, stirring until well blended. Remove from heat. Beat eggs in a large bowl and add Ricotta cheese, spinach, salt and 1/4 cup Parmesan cheese. Lightly grease bottom of a 13 x 9 x 2 inch dish; cover with a little sauce; layer noodles, half of the cheese-spinach mixture, half the Mozzarella and half the tomato sauce. Repeat layers. Sprinkle with 1/4 cup Parmesan cheese. Cover dish with lightly greased aluminum foil. Bake in preheated 350 degree oven for 60 minutes. Let stand 10 minutes before cutting.