°1 pound minced meat
°5 links light Italian sausage
°1 pound lasagna noodles (about 12)
°2 12 jars of pasta sauce
°2 1/2 tablespoons fine tomato paste
°2 bags 16 ounces shredded mozzarella cheese
°1/2 c. grated parmesan cheese
°1/3 c. shredded romano cheese
°2 1/2 c. ricotta cheese
°3 cups spinach
°1 scrambled egg
°1 small onion cut into cubes
°3 cloves garlic, minced
°1/4 c. Roasted red pepper
°1 teaspoon Italian seasoning
°All-purpose seasoning mix to taste
°Chopped fresh parsley
Preheat the oven to 375 degrees
Cook pasta according to package instructions, rinse, and set aside.In a heavy saucepan brown ground beef and Italian sausage (remove and chop with fork) toss together onion, red pepper, and garlic. Cook over medium heat until it turns well brown, then drain the fat.
Add pasta sauce and tomato paste and season to taste with the all-purpose mixture. Add the Italian seasoning, cover and simmer for 30 minutes. (For optimal flavor, cook the sauce the day before)
Optional I add 1 teaspoon sugar
While the sauce is simmering, in a mixing bowl, combine 1 bag of mozzarella, ricotta, romano, Parmesan cheese, scrambled eggs, spinach, and parsley.
Add 1 c. Sauce the meat on the bottom of a baking dish, top with the lasagna noodles, and spoon over the cheese mixture. repeats. Add the noodles with the sauce and the remaining mozzarella cheese.
Cover and bake for 40 minutes. Uncover, add additional cheese if desired, and bake for another 10 minutes, until lightly golden brown and bubbling.
Allow to rest 20 minutes before cutting.
I have about half a liter of sauce left. Put in a freezer bag for a quick lunch one day!