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J Bear's Lasagna. Time: 75 min. Serves: 4

You'll need:
one box (10 noodles) lasagna pasta
Marinara:
2 cans of diced tomatoes
1/2 onion, chopped
2 Tb. olive oil
1/2 tsp dried basil (1 tsp minced fresh)
1 tsp dried oregano (2 tsp minced fresh)
1/2 tsp dried garlic (1 minced clove)
1 tsp salt
1 tsp ground black pepper
Cheese Mixture:
1 c. shredded mozzarella
1/2 c. shredded Parmesan
1 c. ricotta cheese
2 eggs
1 tsp. garlic (1 minced clove)
1 Tb. dried parsley (4 fresh sprigs minced)
1 Tb. basil (2 Tb. minced fresh)
1 tsp. salt
1 tsp. ground black pepper
2 cups chopped spinach
2 Tb. finely minced onion

Boil pasta in salted water until al dente (abt 15 min.).
While pasta is boiling, (Red) caramelize chopped onion in olive oil (abt 5 min., stir occasionally).
In a mixing bowl, (White) mix together all of the cheese mixture. The ricotta and eggs should add plenty of moisture to form a paste-like texture that is spreadable, but stiff.
Return to sauteed onions, turn heat to med. -low and add the remaining marinara ingredients. Simmer for 5 min. (no boiling) and then drain liquid (tomato juice). Do not return to heat.
Drain pasta and remove from heat.
In an oiled 8x8 glass pan, layer pasta- red sauce-pasta-white mix-pasta-red sauce, etc. until you run out of ingredients; you should have 4-5 layers.
Bake, covered, at 350 degrees for 40 min. or until a slight bubble/golden edges with melted cheese.

Top with shredded mozzarella, basil, spinach, or marinara.