2 boxes Barilla no-boil lasagna noodles (you will barely use the 2nd box, but you need a couple)
1 (24 oz.) jar marinara sauce (I use Gia Russa)
1 (24 oz.) jar hot Sicilian sauce (Gia Russa)
3 eggs
1/4 tsp. cayenne pepper
1/2 tsp. salt
1 bunch flat leaf parsley, dried well with paper towel and chopped finely (I use mini chopper)
1/4 cup good quality shredded Parmesan (I used Grana Padano - use what you like)
1 (32 oz.) tub whole milk Ricotta cheese
1 1/2 lb. ground beef or veal
1/2 cup water
1/4 tsp. nutmeg
1/4 tsp. ground fennel
1/4 tsp. ground black pepper
1 (10 oz.) box frozen chopped spinach, thawed and squeezed as dry as possible
1 (16 oz.) bag shredded Mozzarella cheese (Sargento or brand of your choice)

Mix the two jars of sauce together to thoroughly combine.

In a bowl large enough for the Ricotta cheese, break the eggs, add the cayenne and salt and beat well with an electric mixer for 3 to 4 minutes. Add the parsley and mix again for 1 minute. Add the Parmesan and the Ricotta and mix well with mixer until fully combined. Cover and refrigerate overnight, or for at least an hour before you assemble the lasagna.

In a large skillet, add 1/2 cup of water and break the meat into the water. Turn the heat onto lowest medium and allow the water to barely come to a simmer. Break up the meat (easiest with a potato masher) to a very fine state as it slowly cooks (covered) in the water. This will take about 20 minutes or more.

Add some ground nutmeg, ground fennel and black pepper. Mix well. Take the cover off, turn the heat up slightly and allow the final water to cook off.

Note: The goal is a soft finish, no brown on the meat, but cooked through.

ASSEMBLE THE LASAGNA:

• Put about 1/4 cup sauce on bottom of the lasagna pan.

• Put in 1 layer of the Barilla no-boil noodles. Put in 1/2 of the cooked meat. Put in 1/2 the spinach evenly over the meat. Spread a very light layer of shredded Mozzarella cheese over the meat. Dot with tablespoons of sauce - do not drench.

• Put in 1 layer of the Barilla no-boil noodles. Dot in an even layer of the ricotta cheese mixture (easiest way is a small scoop) and then spread it out evenly with a knife or spoon. Dot with tablespoons of sauce - do not drench.

• Put in 1 layer of the Barilla no-boil noodles. Put in 1/2 of the cooked meat. Put in 1/2 the spinach evenly over the meat. Spread a very light layer of shredded Mozzarella cheese over the meat. Dot with tablespoons of sauce - do not drench.

• Put in 1 layer of the Barilla no-boil noodles. Dot in an even layer of the ricotta cheese mixture (easiest way is a small scoop) and then spread it out evenly with a knife or spoon. Dot with tablespoons of sauce - do not drench.

• Put in 1 layer of the Barilla no-boil noodles. Put on generous amount of sauce. Cover with generous amount of grated Mozzarella cheese.

• Cover with foil. You can bake right now, or you can refrigerate for later baking.

TO BAKE:

Preheat oven to 375°F.

Bake, covered, at 375°F for 45 minutes. Remove foil, and bake uncovered for another 45 minutes.

Serve with leftover sauce, heated, for those who would like it.

Submitted by: Patsy D.