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Spinach Lasagna

1 (1 ½ ounce) package spaghetti sauce mix                           1 (16 ounce) carton ricotta or cottage cheese

1 (6 ounce) can tomato paste                                                    1 (10 ounce) package frozen chopped spinach, thawed and drained

1 (15 ½ ounce) can tomato sauce                                             ½ cup grated Parmesan cheese, divided

2 ½ cups water                                                                           ½ (16 ounce) package whole wheat lasagna noodles

2 eggs, beaten                                                                             2 (6 ounce) packages part-skim mozzarella cheese slices

Combine spaghetti sauce mix, tomato paste, tomato sauce, and water in a medium saucepan; bring tomato mixture to a boil over medium heat.  Remove from heat.  Set aside.

Combine eggs, ricotta cheese, spinach and ¼ cup Parmesan cheese, stirring well.  Set aside.

Spread 1 cup tomato mixture in a lightly greased 12x9x2 inch baking dish.  Layer half each of uncooked lasagna noodles, spinach mixture, mozzarella cheese, and tomato mixture; repeat layers.  Sprinkle with remaining ¼ cup Parmesan cheese. 

Cover dish securely with aluminum foil  Bake at 350 for 1 hour.  Let lasagna stand 10 minutes before serving.  Yield:  6 servings.