12 lasagna noodles
2 bunches spinach, washed and drained
2 Tbsp olive oil
1 med  onion, chopped
2 garlic cloves, minced
8 oz  tomato sauce
6 oz  tomato paste

1 cup  water (or vegetable or chicken broth)
1 tsp  honey

3/4 tsp dried basil, crumbled
3/4 tsp dried oregano, crumbled
salt and pepper, to taste
2 cups Ricotta cheese
1 cups Mozzarella cheese, grated
1 cups Parmesan cheese, grated
 
Cook lasagna noodles in boiling salted water until just
tender but still firm.  Drain and set aside.  Place spinach in steamer over
medium heat and cook briefly to lessen volume.  Drain well and set aside.
Preheat oven to 350F.  Heat oil in medium skillet over
medium-high heat. Add onion and saute until softened.  Add garlic and saute a
few minutes more.  Stir in tomato sauce and paste, water, honey, basil,
oregano and salt and pepper.  Reduce heat and simmer 20 minutes,
stirring occasionally. Lay 6 noodles on the bottom of a 9x13-inch baking dish.
Spread all of spinach, ricotta and mozzarella evenly over noodles.  Top
with half of the sauce mixture.  Cover with remaining noodles and rest
of sauce. Sprinkle with Parmesan cheese, then cover and bake until
heated through and cheeses are melted, 20 to 25 minutes (more if you add
zucchini and fresh tomatoes).

Note: I would add about 1 medium zucchini, peeled and thinly sliced, to the pan after the onions but before the garlic.  I would also peel two or three fresh tomatoes, slice them thickly, season them with a bit of salt, freshly ground black pepper, and garlic powder and place over ricotta before mozzarella.  I also think the dish would be more attractive if the onion was sliced rather than chopped.