About 1 jar spaghetti sauce, any variety
About 1 1/2 lbs. spinach, fresh (chopped) or 1 lg. pkg. frozen chopped spinach
1 onion, chopped
1-2 tbsp. olive oil
1-2 cloves garlic, minced
2 lbs. Ricotta cheese
1/4 lb. grated Parmesan cheese
3 eggs, beaten
Salt and pepper
2-3 T. fresh parsley, chopped
1/2 lb. Mozzarella cheese
1 pound lasagna noodles

1. Wash fresh spinach and chop coarsely (about 2 cups) or thaw frozen spinach and drain
2. Saute onion and garlic lightly in olive oil
3. Combine Ricotta and Parmesan cheeses, eggs, spinach, sauteed onion/garlic, parsley and mix well
4. Season mixture with salt and pepper
5. Coarsely grate Mozzarella cheese
6. Cook lasagne noodles according to package timing until they are just "al dente"
7. Butter a large 9"x13" inch oblong baking dish or 2 (8") square ones
8. Arrange a single layer of lasagna noodles
9. Spoon dollops of Ricotta cheese mixture onto noodles
10. Sprinkle that with Mozzarella cheese
11. Cover with an even layer of spaghetti sauce
12. Arrange another layer of lasagna noodles. Push down so that layer is flat
13. Repeat the Ricotta cheese, Mozzarella cheese and spaghetti sauce layers once or twice more, until everything is used up, ending with spaghetti sauce on top
14. Cover the baking pan with aluminum foil, crimping the edges tightly.
15. Bake at 350° F. for 40 minutes.
16. Remove foil and bake another 10-15 minutes uncovered

Note: Serve hot with herb bread or garlic toast and a crisp green salad

Serves 8 - 10 as a main course or more as a side dish