| 1 1/2 oz. pkg. spaghetti sauce mix |
| 6 oz. can tomato paste |
| 8 oz. can tomato sauce |
| 1 3/4 c. water |
| 2 eggs, beaten |
| 16 oz. carton ricotta or cottage cheese |
| 1/2 t. salt |
| 10 oz. pkg. frozen chopped spinach, thawed and drained |
| 1/2 c. parmesan cheese, divided |
| 8 oz. pkg. uncooked lasagna noodles |
| 8 oz. pkg. sliced mozzarella cheese |
Combine spaghetti sauce mix, tomato paste, tomato sauce, and water in medium saucepan; bring to boil over low heat. Remove from heat. Combine eggs, ricotta cheese, salt, spinach, and 1/4 c. Parmesan cheese, mixing well. Set aside. Spread 1/2 c. tomato sauce in greased 13x9 baking dish. Place half the lasagna noodles over sauce; spread with half the spinach mixture, half the mozzarella cheese, and half the tomato sauce. Repeat layers using remaining ingredients. Sprinkle with remaining parmesan cheese. Cover dish securely with foil, and bake at 350° for 1 hour. Let stand 10 minutes before serving.
Serves 8 to 10.