Instructions: EQUIPMENT

large frying pan - colander - medium saucepan - 9" x 13" baking pan - 2 large bowls - aluminum foil

METHOD

Preheat oven to 350 F.

Place large frying pan on high heat and let it get very hot, about 45 seconds. Add ground beef and sausage and brown, stirring frequently, until meat is cooked through. Transfer meat to a colander and let fat drain. Then transfer to a large bowl, add the tomato sauce and stir to combine. In a medium saucepan over medium-high heat, cook the spinach in enough boiling water to cover, until cooked through about 5 minutes. (The spinach can also be cooked in the microwave.) Transfer to a colander and rinse with cold water. Squeeze small clumps of spinach between your hands until the water is thoroughly extracted. Transfer spinach to large bowl. Add ricotta, eggs, 1/4 cup parmesian, and mix well. Lightly oil or butter baking pan. Spoon in just enough meat sauce to cover the bottom. Cover sauce with a layer of pasta, laying strips lengthwise, side by side, and up to edges of pan.

Cover pasta with 1/4 of remaining sauce and top with 1/2 the mozzarella.

Cover mozarella with second layer of pasta and coat pasta with 1/3 of remaining sauce. Spread on all of ricotta-spinach mixture in a even layer and cover it with a third layer of pasta. Spread on 1/2 of the remaining sauce and top with the remaining mozzarella. Arrange fourth layer of pasta and cover with final layer of sauce. Sprinkle on remaining 1/4 cup Parmesian. Cover pan securely with foil and bake until cheese melts and noodles are cooked through, about 50 minutes. Remove lasagna from oven and let rest for 5 minutes before serving.

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