Bryan's Vegetable Lasagna

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In one bowl, mix the following:	And in another, combine these:
2 eggs  1 ¼ lb. 'pot cheese' [ricotta will do]  2 packages Bird's Eye frozen spinach  salt and pepper	1 ¼ 24 oz cans tomato puree or crushed tomatoes  1 package spaghetti seasonings [I like Ronzoni brand]  As much chopped garlic as you dare

In another bowl, grate 1 lb low fat mozzarella and in yet another, ¼ lb romano or parmesan.  This recipe uses Ronzoni 'no boil' noodles, so try to use them.  If you're using regular noodles, increase the tomato puree by another ¼ cup.  In an ungreased lasagna pan, layer the items as follows [this is important!!]

parmesan mozzarella sauce cheese/spinach ~~~noodles~~~ sauce cheese/spinach ~~~noodles~~~ mozzarella sauce cheese/spinach ~~~noodles~~~ sauce

Cover the lasagna with tin foil and bake in a 350°F oven for 35 minutes [make this 45 minutes if you're using regular noodles], take the foil off and bake for another 15 minutes, then take it out of the oven and let sit for 10 minutes.  Viola!