1/2 of 1 lb. pkg. lasagna, uncooked
1 lb. bulk Italian sausage
1/2 c. chopped onion
1 clove garlic, minced
1 (15 oz.) can 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.) container Ricotta cheese
1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1/2 c. grated Parmesan cheese
3 eggs, beaten
1/2 tsp. salt
2 c. shredded Mozzarella cheese
2 c. shredded Muenster cheese

Prepare lasagna according to package directions; drain. In medium skillet, combine sausage, onion and garlic. Cook until sausage is no longer pink; drain. Stir in next 6 ingredients. Bring to boil. Reduce heat; simmer 5 minutes. In medium bowl, mix Ricotta, spinach, Parmesan cheese, eggs and salt. In 13 x 9 inch baking pan, spread small amount of meat sauce. Layer 1/3 each lasagna, remaining meat sauce, Ricotta mixture, Mozzarella and Muenster cheeses. Repeat layers. Bake, uncovered, in a 350 degree oven until hot and bubbly, 40-50 minutes. Let stand 10 minutes before cutting. Refrigerate leftovers. Makes 12 servings.