Sauce: 3/4 cup chopped onion

2 cloves garlic

2 tbsp. olive oil

2 1/2 (26 oz) jars of pasta sauce

Filling: 1 15-16 oz container of ricotta cheese

1 (10 oz) package of spinach, cooked and drained

8 oz smoked mozzarella (some resevred for topping), shredded

1/2 cup grated parmesan

2 eggs

8 oz pack of oven ready lasagna

Saute onion, garlic in olive oil until soft. Add sauce, simmer.

Mix spinach, ricotta, 4 oz or one half of mozzarella, parmesan, eggs.

In 15x9 baking dish layer as follows;

2 cups sauce.

half lasagna noodles

half remaining sauce

spinach filling

2 oz mozarella

remaining lasagna noodles

remaining sauce

Cover and bake at 350 for 45-60 minutes or refrigerate and later bake at 350 for 2 hours

Uncover and add remaining mozarella and bake for 15 minutes

Lest stand for 15 minutes before slicing

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