Spanakopita Lasagna

227 g	pre-washed spinach
1 cup	crumbled feta
3	eggs, lightly beaten
1/2	onion, roughly chopped
1 bunch	fresh parsley, stems removed
1/2 cup	extra-virgin olive oil
4 cups	tomato sauce
500 g	cooked lasagna noodles (9 noodles)
2 cups	grated mozzarella

INSTRUCTIONS

1. Preheat oven to 350°F. In a large pot of boiling salted water, blanch spinach for 30 seconds. Drain and squeeze dry.
2. Whisk 3/4 cup feta into eggs.
3. In a food processor, chop spinach, onion and parsley.
4. In a bowl, combine egg mixture with chopped vegetables and oil.
5. Pour a layer of tomato sauce in a 9- x 13-inch baking dish. Cover with a single layer of noodles. Spoon 1/2 spinach mixture evenly over noodles. Cover with another layer of sauce, then another layer of noodles. Spoon out remaining spinach mixture over noodles, and cover with another layer of sauce.
6. Top with remaining feta and mozzarella and bake for 40 minutes.