8 oz. lasagna noodles, uncooked
1 lb. bulk 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
1 tsp. oregano leaves
1 (15 oz.) ricotta cheese
1 (10 oz.) pkg. chopped, frozen spinach, thawed and drained
1/2 c. grated Parmesan cheese
3 eggs
1/2 tsp. salt
3 c. (12 oz.) shredded Mozzarella cheese
3 c. (12 oz.) shredded Muenster cheese

Prepare lasagna noodles according to package directions; drain. In medium skillet, combine sausage, onion and garlic. Cook until sausage is not 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 cheese, eggs and salt; mix well.

In 9x13 inch lasagna pan, spread reserved 23/ cup tomato sauce. Layer 1/3 each lasagna, ricotta mixture, meat mixture, Mozzarella and Muenster cheeses. Repeat layers. Bake, uncovered, in 325 degree oven until hot and bubbly, 40-50 minutes. Let stand 5-10 minutes before cutting. Refrigerate leftovers. Makes 12 large servings.