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

Prepare lasagna according to package in medium skillet. Combine sausage, onion and garlic. Cook until sausage is no longer pink, stirring often to break sausage apart; drain.

Reserve 2/3 cup tomato sauce. Stir remaining tomato sauce, tomato paste, water, basil, oregano and marjoram into meat mixture. Bring to boil. Reduce heat; simmer 5 minutes.

In medium bowl, combine Ricotta, spinach, Parmesan, eggs, salt; mix well.

In 13x9 inch pan; spread reserved 2/3 cup tomato sauce. Layer 1/3 each lasagna, Ricotta mixture, meat mixture, Mozzarella and Muenster cheeses. Repeat layers. Bake uncovered in 350 degree oven until hot and bubbly, 40-50 minutes. Let stand 5-10 minutes before cutting. Makes 12 servings.