Triple Cheese Spinach and Sausage Lasagna

To save some time make the sauce a day in advance --- the complete lasagna can be prepared and baked the next day :)

• Ready In: 3 hrs
• Serves: 6

Ingredients

• SAUCE

• 3 -4  tablespoons olive oil
• 1  onion, chopped
• 2 -3  tablespoons  minced fresh garlic
• 3  carrots, peeled and finely chopped (chop about 1/4-inch pieces)
• 7 -10  ounces  Italian sausages, casings removed (preferably spicy)
• 1⁄2 lb ground beef or 1⁄2 lb pork
• 2  teaspoons dried red pepper flakes (or to taste, add in more for extra spicy)
• 2 (28 ounce) cans crushed tomatoes
• 1⁄2 cup tomato paste
• 2  teaspoons dried basil
• 1 -2  tablespoon dried oregano
• 2  tablespoons light brown sugar
• 1 -2  small bay leaf
•  salt and pepper

• FILLING

• 2 (15 ounce) containers ricotta cheese
• 3⁄4 cup  grated parmesan cheese
• 1⁄4 cup  grated mozzarella cheese
• 1 (10 ounce) package frozen spinach, thawed and well-drained (squeeze out any moisture with hands, use only HALF of the package)
• 2  eggs, slightly beaten
•  salt and black pepper
• 15  lasagna noodles (cooked to ONLY firm-tender, do not over-cook the pasta!)
• 1⁄4-1⁄3 cup  grated parmesan cheese (or to taste)
• 5 -6  cups  grated mozzarella cheese

Directions

1. Prepare this sauce up to 3 days ahead to blend flavors; heat oil in a large heavy saucepan over medium heat.
2. Add in onions, chopped carrots, garlic and dried chili flakes; saute for about 10-12 minutes.
3. Add in ground beef and the sausage meat, cook, stirring with a wooden spoon, breaking up the meat for about 6-7 minutes.
4. Add in all remaining ingredients; stir to combine.
5. Season with salt and pepper.
6. Cover and simmer for about 45 minutes, stirring occasionally; cool and refrigerate overnight.
7. For the filling: combine ricotta, mozzarella cheese, and about 3/4 cup grated Parmesan cheese in a bowl; mix well to combine, season with black pepper and salt.
8. Add in drained spinach, then mix in eggs.
9. Set oven to 350°F.
10. Grease an 13x9-inch glass baking dish or one a little larger with high sides.
11. Spread about 1/2 cup (or a little more) sauce on the bottom.
12. Place 5 cooked lasagna noodles over the sauce (overlapping to fit in the dish).
13. Spread HALF of the ricotta/spinach mixture over the noodles.
14. Sprinkle about 2 cups grated mozzarella cheese evenly over the ricotta/spinach mixture.
15. Spoon about 2 cups (or more) sauce over the mozzarella cheese, spreading with a spoon to cover (the sauce will be slightly thick).
16. Repeat layering starting again with 5 noodles, then remaining ricotta mixture, about 2 cups mozzarella cheese and more sauce.
17. Arrange 5 more noodles over the sauce.
18. Spread more sauce over the noodles.
19. Sprinkle with about 1 cup grated mozzarella cheese, then sprinkle with about 1/3 cup grated Parmesan cheese (or to taste).
20. Cover with foil (at this point you can refrigerate up to 1 day ahead to bake later).
21. Bake for about 40 minutes.
22. Uncover and bake for another 35-40 minutes, or until bubbly.
23. Let stand about 10-15 minutes (or longer) before slicing.
24. Delicious!