2 (15 oz.) containers ricotta cheese
2 eggs, beaten
8 oz. shredded Mozzarella
1 bunch fresh spinach, cleaned and squeezed dry (blot on paper towels to remove excess moisture)
1/4 c. Parmesan or Romano cheese, grated

Mix above ingredients and set aside. 1 lb. Italian sausage, cooked and thinly sliced (slices easily if you remove casings before or after cooking) 2 jars your favorite spaghetti sauce 8 oz. shredded Mozzarella 2 tbsp. Parmesan or Romano cheese, grated

Cover bottom of large 9x13 inch pan with sauce, and top with one layer of noodles. Spread half of spinach and cheese mixture evenly over noodles and top with another layer of noodles. Cover noodles with sauce, and place half of sausage slices evenly over layer. Sprinkle lightly with grated cheese. Top with another layer of noodles and spread remaining spinach and cheese mixture.

Use remaining noodles for top layer, cover with sauce and remaining sausage. Top with 8 oz. shredded Mozzarella. Cover with foil, being sure it is not touching top layer so cheese doesn't stick (you can insert toothpicks to keep from touching). Bake in 350 degree preheated oven for 45 minutes. Let lasagna set at least 1/2 hour after removing from oven before serving.