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  1. Preheat oven to 350°F.
  2. In large saucepan, cook onion and garlic in oil until tender.
  3. Add pasta sauce; simmer uncovered 15 minutes.
  4. Meanwhile, in medium bowl, combine ricotta, spinach, ½ cup mozzarella, parmesan and eggs; mix well.
  5. In 15 x 9-inch baking dish, layer 2 cups sauce, half the lasagna noodles, half the remaining sauce, all of the spinach mixture, half of the remaining mozzarella, remaining lasagna noodles and sauce.
  6. Cover; bake 45 minutes or until bubbly.
  7. Uncover; top with remaining mozzarella and parsley.
  8. Bake 15 minutes longer.
  9. Let stand 15 minutes before serving.
  10. Refrigerate leftovers.