1/2 lb. ground beef
1/2 lb. bulk pork sausage
3/4 c. chopped onion
1 (16 oz.) can tomatoes
1 (12 oz.) can tomato paste
1/2 c. coarsely chopped pepperoni
2 c. water
1 tbsp. chopped dried parsley
1 tsp. salt
1 tsp. sugar
1/2 tsp. black pepper
1 tsp. garlic powder
1 tsp. dried oregano leaves
1/4 tsp. dried basil
1 lb. ricotta cheese
1 lg. egg, beaten
1 (10 oz.) pkg. frozen chopped spinach, thawed & drained & squeezed very dry
8 oz. or more shredded Mozzarella cheese
8 oz. lasagna noodles (9)
1 c. grated Parmesan cheese

In a heavy pan, lightly brown the ground beef and sausage with onion. Drain excess fat. Mash tomatoes and add to meat mixture. Add tomato paste, chopped pepperoni, water, parsley, salt, sugar, garlic powder, pepper, oregano and basil. Simmer, uncovered about 30 minutes, stirring occasionally.

Meanwhile, cook noodles as directed on package; drain; float them in kettle of cold water to keep them from sticking together; set aside.

Combine ricotta cheese, beat in egg and drained prepared spinach; set aside.

Spread about 1 cup of the cooked meat sauce in the bottom of a 9x13-inch baking pan, pressing any broken ones together to form a strip. Add another layer of sauce and spoonfuls of the cheese, egg, spinach mixture, spreading lightly with the back of the spoon. Add a layer of Mozzarella cheese and then Parmesan cheese. Repeat, ending with a topping of sauce, Mozzarella and Parmesan cheese.

Bake at 350°F about 45 minutes or until top is browned and bubbling freely. Remove from oven and allow to stand 20 minutes before serving.