1/2 lb. lasagna uncooked
1 lb. bulk Italian sausage
1/2 c. chopped onion
1 clove garlic, minced
2 (8 oz.) cans tomato sauce
2 (6 oz.) cans tomato paste
1 1/2 c. hot water
1 tsp. basil leaves
1/2 tsp. marjoram leaves
1 (15 to 16 oz.) container Ricotta cheese
1 (10 oz.) pkg. frozen chopped spinach; thawed, well drained
1/2 c. grated Parmesan cheese
3 eggs
1/2 tsp. salt
2 c. shredded Mozzarella cheese
2 c. shredded Muenster cheese

Prepare lasagne according to package. Layer 1/3 each lasagna, Ricotta, 2/3 cup tomato sauce. Repeat layers. Bake at 350 degrees for 40 to 50 minutes. Let stand for 10 minutes.