Spinach Lasagna

1 (32 oz) container Ricotta cheese
1 pkg (16 oz) frozen chopped spinach, thawed and well drained (very important to drain)
4 cups shredded mozzarella cheese
2/3 cup grated parmesan cheese
2 eggs, beaten
2 jars (26 oz each) spaghetti sauce
12 no boil lasagna noodles

Preheat oven to 350.  Mix ricotta, spinach, 3 cups mozzarella, 1/2 cup parmesan, and eggs.  Start assembling as it fits in your pan with the following layers:  sauce, noodles, 1/2 ricotta mix, noodles, sauce, ricotta mix, noodles, sauce, 1 cup mozzarella and remaining parmesan cheese.  Bake 45 minutes or until edges are bubbling.

Serves 9