1/2 of 1 lb. pkg. lasagna noodles
1 lb. bulk Italian sausage
1/2 c. chopped onions
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
1 tsp. oregano leaves
1/2 tsp. marjoram leaves
1 (16 oz.) ricotta cheese
1 (10 oz.) pkg. frozen spinach, thawed & drained
1/2 c. Parmesan cheese
3 eggs
1/2 tsp. salt
2 c. Mozzarella cheese
2 c. shredded Muenster cheese

Prepare noodles 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 of tomato sauce.

Stir remainder, tomato paste, water, basil, oregano, marjoram into meat mixture. Bring to boil; reduce heat and simmer 5 minutes. In medium bowl, combine ricotta, spinach, Parmesan cheese, eggs and salt. Mix well. In 9 x 12 inch pan spread reserved 2/3 tomato sauce. Layer 1/3 each, noodles, spinach mix, meat mix and Mozzarella and Muenster cheeses. Repeat layers. Bake uncovered in 350 degree oven for 40 to 50 minutes. Let stand 5 to 10 minutes. Serve.