1 lb. Italian sausage (or more), browned
Sm. amount lean ground beef, browned
1 lb. sliced fresh mushrooms
1/2 white onion, chopped
6 cloves garlic, chopped or pressed
1 (15 oz.) carton ricotta cheese
1 lb. grated Mozzarella cheese
1 pkg. frozen chopped spinach
Salt and pepper to taste
1 c. water
1 lg. can/jar spaghetti sauce (I like Classico with mushrooms and black olives)
12 oz. lasagna noodles, cooked
1 jar marinated artichoke hearts, drained and sliced
1/2 lb. shredded Parmesan cheese (not grated)

Combine meats. Saute mushrooms, onion, and garlic in olive oil until limp and golden. Deglaze saute pan with water; add to spaghetti sauce, seasoning with salt and pepper to taste. Starting with sauce, layer into baking pan as you wish, using 2 layers of noodles and ending with about 1/2 inch Mozzarella topped with Parmesan. bake at 425 degrees for at least 15 minutes (longer if not using foil pan).