Instructions: Directions: In a large sauce pot, heat the olive oil. Saute the onion, carrots, and celery until tender. Add the ground beef and sausages and cook until browned. Stir in the red wine and cook about 2 minutes. Add the tomato puree and bring to a boil. Reduce the heat and simmer for 30 minutes. Season with salt and pepper. To assemble the lasagne, spray a 13x9x2 baking pan with cooking spray. Spoon some sauce over the bottom of the dish. Place a layer of noodles, topping with ricotta cheese, parmesan, jack cheese and spoonfuls of creamed spinach and sauce. Continue layering, ending with noodles, sauce and topping with jack cheese. Cover with foil and bake for 1 hour at 350 degrees. Remove the foil and bake for 20 minutes or until brown and bubbly. Let stand for 20 minutes before cutting.

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