Preheat oven to 400 degrees. Boil 12 lasagna noodles according to the package directions. Drain and set aside.
Brown the ground beef in a large skillet on medium-high heat.
In a bowl, combine the beaten eggs, ricotta cheese, one and a half cups of the mozzarella cheese and Parmesan and mix well. Stir in the fresh spinach.
In a 13 by 9 inch pan, add one cup of homemade sauce to the bottom of pan. Then add half the browned beef. Add three lasagna noodles lengthwise in the pan slightly overlapping and add a third of the ricotta cheese mixture on top and use the back of a large spoon spread it over cover the noodles. (This part isn’t pretty or easy. Just get the mixture down best you can. No one will really see this part.)
Then add the rest of the browned meat, 1/4 cup mozzarella cheese, and one cup of sauce. Next layer three more lasagna noodles, a third part of the ricotta cheese mixture, and one cup of sauce.
For the top layer three lasagna noodles, the remaining ricotta mixture and one cup of sauce. Top with the remaining mozzarella cheese.
Bake for 40 minutes covered with foil on a baking sheet to catch spills from bubbling over. Remove the foil and bake five minutes more. Let stand 10 minutes before serving.