I definitely learned how to make lasagna from my mother, but this version has been changed up over the years. This one is a good friends favorite!
2 cans tomato sauce
1 can whole peeled tomatoes
2 cans tomato paste
3-5 cloves garlic
salt and pepper
1 lb beef
1 lb hot Italian Sausage
1 pkg. frozen spinach, defrosted and drained
1 pkg. lasanga noodles
2 cups mozzerella cheese
For the sauce: brown the beef and sausage mixture. Drain off the fat. Add garlic and saute for 1 minute. Add tomato sauce, whole tomatoes and paste. Add parsley and oregano. Simmer on stove for 1 hour. Add salt and pepper as needed.
Cook lasanga noodles just until them become bendable. Do not drain, leave in pot with water.
For the cheese mixture: In a large bowl, combine spinach, mozzerella, and ricatta.
To assemble: in a large lasagna pan layer sauce, noodles, and cheese at least 3 times. Save some sauce for serving.
Cover with tin foil and cook lasagna for 45 minutes at 350 degrees. Uncover and cover for 15 minutes.
Let set for 15-20 minutes before cutting and serving.