1Boil lasagna noodles in water with a spoonful of olive oil in it. Boil only about 8 minutes. You don’t want it mushy. Drain noodles, run in cold water, and lightly coat in olive oil.
2In the meanwhile, cook Italian sausage and crumble thoroughly.
3Mix in sauce and let simmer on low.
4Thaw and drain spinach. Squeeze thoroughly between paper towels to remove excess moisture.
5Mix together eggs, spinach, ricotta, and ½ the parmesan.
6assemble things in this order: noodles, ricotta and spinach mix, sauce mix, sliced mozzarella
7Lightly oil your casserole dish. Splash with a little of the sauce. Put a layer of noodles on the bottom. Coat with a layer of the cheese and spinach mix. Cover with a layer of the sauce. Add a thin layer of the mozzarella.
8Keep repeating until all the ingredients are used up. Put the rest of the parmesan on top. Cover and bake at 350 for 1 hour.
9Let it sit a few minutes before serving so the squares stay together better.