1 lb Lasagna, Uncooked

2 (26 oz) Jars Pasta Sauce

1 pk (15 or 16 oz) Ricotta cheese

1 pk (10 oz) Frozen chopped,

-spinach, thaw & well drain 1 lb Shredded mozzarella cheese

-divided 1/2 c Grated Parmesan cheese

2 Eggs, beaten

Chopped parsley Prepare lasagna according to package directions, drain to medium bowl, combine ricotta, spinach, 1/2 cup mozzarella, parmessan and eggs; mix well 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 remaining mozzarella, remaining lasagna, and sauce. Cover. Bake in a 350 degree oven until bubbly about 45 minutes. Uncover. Top with remaining mozzarella and parsley. Bake 15 minutes. Let stand 10 minutes before serving. Refrigerate leftovers. 12 to 15 servings.