Preheat the oven to 375 degrees.
Next, take a bowl and start putting together the beaten eggs, ricotta cheese, mozzarella cheese, and parmesan cheese. You can skip parmesan if you think it is cheesy enough without it.
Set the bowl aside and switch to a pan of 13x9x13 measurements. Layout and spread 1 cup of spaghetti sauce over the bottom of the pan.
Start placing the uncooked lasagna sheets, 4 in order, but the sheets would be overlapping each other. So, lay down 1/3 of the ricotta cheese mixture over the sheets for the first layer and spread evenly. Then place the minced beef or sausages as per your preference and layer it with mozzarella cheese, topped with another cup of spaghetti sauce.
This time, the second layer would again have 4 uncooked lasagna sheets placed on top of the previous layer, 1/3 ricotta cheese mixture, and then 1 cup of spaghetti sauce topped over the cheese mixture.
The third layer will be set by pacing the 4 uncooked lasagna sheets, the left ricotta mixture, meat over it, and lastly, another cup of spaghetti sauce.
The last layer is the crown layer; make sure it is placed beautifully. Begin with 4 uncooked lasagna sheets, followed by remaining spaghetti sauce (1 cup or less), and covered with mozzarella cheese.
Cover the foil and bake the dish for a good 50-60 minutes.
Unfold the foil, cook it for five more minutes to melt the cheese, and bring the cheesy molten texture all over the cooked lasagna.
Slice your barilla spinach lasagna and serve it after 5 minutes of cooking. Sprinkle it with parsley for enhanced presentation.