I finally found a good, cheap soy free spaghetti sauce for my family and that made this dinner all the easier to prepare.  I have a son who is soy sensitive so I usually make my own spaghetti sauce but I was able to find one made with olive oil.

Ingredients:

• 1 box of lasagna noodles
• 2 jars of pasta sauce
• 1 16 oz. container of ricotta cheese
• 1 16 oz. block of mozzarella – grated
• 1/2 cup of grated Parmesan cheese
• 1 box of frozen spinach – thawed and squeezed dried of all excess moisture
• 2 eggs
• garlic, oregano, salt and pepper to taste

Directions:

1. Pour 1/2 of bottle of pasta sauce in the bottom of a 13×8 pan.
2. Layer uncooked pasta noodles over the sauce.
3. Combine the ricotta cheese, 1/4 cup of Parmesan cheese, 4 oz. mozzarella cheese, 2 eggs, spinach, garlic, oregano, salt and pepper in a bowl.  Stir until well combined.
4. Spread 1/2 of the cheese mixture over the noodles.  Sprinkle with some of the mozzarella cheese.
5. Top with a layer of  uncooked pasta noodles.  Pour rest of the opened jar of sauce over the top of the noodles.
6. Layer Cheese mixture again, then sprinkle with mozzarella cheese  and top with final layer of noodles.  Pour about 1/2 to 2/3 of the final jar of sauce over the top saving the rest to heat and serve on the side.
7. Cover with aluminum foil and bake at 350 for 40 minutes.  Uncover and sprinkle remaining mozzarella and Parmesan cheese across the top of the lasagna.  Continue cooking until cheese melts and center is warm.