1 box no-boil lasagna noodles
1 lb. ground beef
1 lb. Italian sausage
1 large onion, chopped
2 tbsp. minced garlic
1 bell pepper (optional)
sliced mushrooms (optional)
2 eggs
2 (15 oz. ea.) tubs ricotta cheese
1 (8 oz.) pkg five cheese Italian shredded cheese
1 (8 oz.) pkg Mozzarella shredded cheese
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
2 (24 oz. ea.) jars spaghetti sauce
Italian seasoning, to taste
pepper, to taste
parsley, to taste
red pepper flakes, to taste

Preheat oven to 375°F.

In large skillet, brown ground beef and Italian sausage with onions, garlic (peppers and adding in last, the mushrooms).

Meanwhile, lightly beat eggs in a bowl. Mix in ricotta cheese, 1 cup Italian shredded cheese, chopped spinach, and some seasoning. Set aside.

In another large bowl, mix both jars of sauce with drained meat mixture.

In a large baking pan, spread enough sauce mixture along the bottom to cover. Place a layer of noodles down. Spread 1/2 of cheese mixture over top. Spread 1/3 of meat mixture over the cheese.

Lay down another layer of noodles and again spread the remaining half of the cheese mixture over them. Spread 1/3 of the sauce mixture over that.

Top with another layer of noodles. Spread remaining sauce mixture over that. Top with remaining cheese.

Cover well with aluminum foil. Place pan on a cookie sheet (to catch spills). Bake at 375°F for about 1 hour.

Remove from oven when fork tender. Let rest for 10 to 15 minutes before removing foil. Serve.

Great with garlic bread and a mixed green salad.

Submitted by: Trish Brummet