Vegetable Lasagna II

This is a special family recipe that originated with my sister-in-law, Amanda.  I think that she made it for us once, and we all loved it!  Now the recipe is a staple in our house.  It is pretty fail-proof.  My only comment about this lasagna recipe is that it is very dependent on the sauce that you use.  All pasta sauces taste different, so use a good sauce that you like.  Thanks for the recipe, Amanda!

Recipe for Vegetable Lasagna II (with Spinach) 

Ingredients:
1/2 lb lasagna (12 full noodles)
2 jars pasta sauce
16 oz. of ricotta or cottage cheese
1 pkg frozen, chopped spinach thawed and drained (or about 4 large handfuls of fresh spinach)
1 lb+ of mozzarella
1/2 cup parmesan cheese
2 eggs, beaten

Directions:
1. Boil water. Add lasagna and cook until el dente.  Remove lasagna from water. 

2. In a bowl, combine half the mozzarella, parmesan cheese, eggs, spinach and ricotta cheese. 

3. Layer in a greased 15 x 9 pan sauce, lasagna, sauce, spinach mix, mozzarella, lasagna, sauce, repeat.  4. Cover with foil, bake 45 mins at 350. 

5. Uncover, top with remaining mozzarella and bake another 15 minutes. 

6. Let stand for 10 mins before serving.

Recipe Credit: 

my wonderful sister-in-law, Amanda