1/2 lb. pkg. lasagna noodles
1 lb. 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 tsp. oregano leaves
1/2 tsp. marjoram leaves
15 or 16 oz. Ricotta cheese
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
2 c. shredded Muenster cheese

Prepare lasagna noodles according to directions. In skillet combine sausage, onion and garlic. Cook sausage until no longer pink, stirring often to break sausage apart. Drain off fat.

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 and simmer 5 minutes.

In bowl combine Ricotta, spinach, Parmesan cheese, eggs, and salt; mix well. In 13x9 pan spread reserve 2/3 cup tomato sauce. Layer 1/3 each lasagna, Ricotta mixture, meat mixture, Mozzarella and Muenster cheeses. Repeat layers. Bake uncovered at 350 degrees until hot and bubbly, 40-50 minutes. Let stand 5-10 minutes before cutting.