Lasagna Florentine

• 3/4 c. chopped onion
• 2 cloves garlic, finely chopped
• 2 Tbsp. olive oil
• 2 (26 oz.) jars Classico pasta sauce (any flavor)
• 1 (15 or 16 oz.) container Ricotta cheese
• 1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
• 1 lb. Mozzarella cheese, shredded
• 1/2 c. grated Parmesan cheese
• 2 eggs
• 1 (1 lb.) pkg. creamette lasagna, cooked and drained

1. In a large pan, cook onion and garlic in oil.
2. Add pasta sauce; simmer 15 minutes.
3. In a bowl, mix Ricotta cheese, spinach, 1 cup Mozzarella cheese, Parmesan cheese and eggs.
4. In a 15 x 9-inch baking dish, layer 2 cups sauce, half the lasagna, half the remaining sauce, all of spinach mixture, half the Mozzarella cheese, remaining lasagna and sauce.
5. Cover; bake at 350u0b0 for 45 minutes or until hot.
6. Uncover; top with remaining Mozzarella cheese.
7. Bake 15 minutes.
8. Let stand 15 minutes.
9. Top with parsley, if desired.

onion, garlic, olive oil, pasta sauce, ricotta cheese, mozzarella cheese, parmesan cheese, eggs, creamette lasagna

Taken from www.cookbooks.com/Recipe-Details.aspx?id=964651 (may not work)