1/2 of a (1-pound) package Creamette Lasagna, uncooked
2 (26-ounce) jars Classico Di Napoli Tomato & Basil or Di Sorrento Onion & Garlic Pasta Sauce
1 (15 or 16 ounce) container ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1 pound shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
2 eggs, beaten
chopped parsley
Prepare Creamette Lasagna according to package directions, drain. In medium bowl, combine ricotta, spinach, 1/2 cup mozzarella, Parmesan 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 of the remaining mozzarella, remaining lasagna and sauce. Cover. Bake in a 350 degrees 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.
