California Spinach Lasagna 

1 jar of spaghetti sauce 
1 pound Ricotta cheese 
2 eggs 
10 ounces frozen chopped spinach, thawed and well drained 
1 box lasagna noodles 
12 ounces shredded Mozzarella cheese 

Grease bottom of 13 x 9 inch lasagna dish. Spread a layer of jarred sauce 
on bottom. Mix Ricotta, 2 eggs, thawed and drained spinach in bowl. Put 
4-5 uncooked lasagna noodles on sauce to cover bottom. Next, spread 1/2 
Ricotta mixture, 1/2 of Mozzarella cheese and 1/2 jar of sauce. Repeat 1 
more time and top with seasonings. Cover tightly with foil and bake at 
least 1 hour on 350 degrees. Noodles should be tender to fork. Serves 12.