Spinach Lasagna II recipe

1 package spaghetti sauce mix
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 3/4 cups water
2 eggs, beaten
1 (16 ounce) carton ricotta or cottage cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 cup grated Parmesan cheese, divided
1 (8 ounce) package UNCOOKED lasagna
1 (8 ounce) package sliced mozzarella

Combine spaghetti sauce mix, tomato paste, tomato sauce and water in a medium saucepan. Bring to a boil over low heat. Remove from heat. Combine eggs, ricotta cheese, salt, spinach and 1/4 cup Parmesan cheese, mixing well. Set aside.

Spread 1/2 cup tomato mixture in a greased 13 x 9-inch baking dish. Place half the lasagna noodles over the sauce. Spread with half the spinach mixture, half the mozzarella cheese and half the tomato mixture. Repeat layers using remaining ingredients. Sprinkle with remaining Parmesan cheese. Cover dish with aluminum foil. Bake at 350 degrees F for 1 hour. Let stand 10 minutes before serving. You do not cook these lasagna noodles ahead of time.