Margaret's Spinach Lasagne

2 bunches fresh spinach, cleaned
1 garlic clove, chopped
3 tablespoons flour
2 cups ricotta cheese
2 eggs, slightly beaten
1/2 teaspoon pepper
2 cups mozzarella cheese, grated
spaghetti sauce
1/2 cup chopped green onion
3 tablespoons butter or margarine
1 1/2 cups light cream or half & half
1/4 cup chopped parsley
1/8 teaspoon salt
8 lasagne noodles, cooked
1/2 cup fresh parmesan cheese, grated

Cook the spinach until tender in water that clings to it; drain well and chop
In a 1 quart saucepan, cook the onion and garlic in the butter until tender. Stir in the flour.
Gradually add the cream. Cook, stirring, for 3 minutes or until thickened. Add the chopped spinach. Set aside.
Combine the ricotta cheese, parsley, eggs, salt and pepper. Mix well.
Coat the bottom of a lasagne casserole dish (9 x 13) with a thin layer of spaghetti sauce.
Arrange 3 lasagne noodles in bottom of pan. Spread 1/2 of the ricotta cheese mixture evenly over noodles. Top with 1/2 of the spinach mixture, and then 1/3 of the mozzarella cheese and 1/3 of the parmesan cheese. Coat with a layer of the spaghetti sauce.
Repeat the above layer once more, and then top with remaining 3 lasagne noodles. Add a layer of sauce, and the remaining mozzarella and parmesan cheese. (May be refrigerated at this point and baked the following day.)
Bake in a 350 degrees for 30 to 40 minutes. (If lasagne was refrigerated prior to baking, be sure to let the casserole dish stand at room temperature for at least 15 minutes prior to placing in oven.)
Let stand 10 to 15 minutes before serving.