Our Perfectly Easy Lasagna

After trying several different recipes for lasagna, and combining the best of the best, I think I found the best combination yet. I will admit that this is not for the faint of heart; this is a very hearty dish. *At the suggestion of a fellow Zaarian, use regular lasagna noodles (not the no boil type).

• Ready In: 1 hr 45 mins
• Serves: 12

Ingredients

• 1  lb Italian sausage (Johnsonville bulk)
• 1  lb  ground round
• 2 (28 ounce) jars  spaghetti sauce, of your choice, divided
• 1 (15 ounce) can Italian tomatoes, diced
• 1 1⁄2 cups water
• 3  garlic cloves, chopped
• 2  teaspoons oregano leaves
• 1  tablespoon basil leaves
• 1⁄4 cup parsley
• 1  teaspoon ground black pepper, divided
• 2 (15 ounce) packages ricotta cheese (Sargento)
• 6  cups mozzarella cheese, grated, divided
• 1  cup parmesan cheese, grated
• 3  eggs
• 1 (10 ounce) package frozen chopped spinach, cooked, drained & cooled
• 1 (8 ounce) package  lasagna noodles, uncooked
• 6  slices  smoked provolone cheese

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large skillet brown the sausage and ground round; drain well.
3. Add 1-1/2 jars spaghetti sauce, diced tomatoes, water, garlic, oregano, basil, parsley & 1/2 teaspoons black pepper.
4. Stir to mix well; cover and simmer for 15 minutes.
5. In large bowl combine ricotta cheese, 4 cups mozzarella cheese, parmesan cheese, eggs, remaining black pepper, and spinach. Mix well.
6. In 10x11x3 lasagna pan, cover bottom with approximately 1 cup meat sauce.
7. Place 4 uncooked lasagna noodles over sauce;cover with an additional 1 cup sauce.
8. Spread 1/2 of the cheese mixture over the sauce.
9. Place the 6 slices of Provolone over cheese mixture.
10. Repeat layers of noodles, sauce, cheese, noodles and remaining sauce (including remaining jar).
11. Cover with foil and bake for 1 hour.
12. Remove foil; top with remaining 2 cups cheese.
13. Bake for additional 15 minutes.
14. Remove from oven and let stand 20 to 30 minutes before cutting.