FIRST STEP: SAUSAGE - TOMATO SAUCE:

1 lb. sausage (hot or Italian are good)
1 c. finely chopped onion
4 cloves garlic, chopped OR
1 tsp. garlic powder or flakes
1 tbsp. basil
1/2 tsp. salt
Black pepper to taste
3 lg. cans of tomatoes in puree

In a large pot, at least 4 quarts, fry and drain sausage, onion and garlic. Add remaining ingredients and simmer at least 10 minutes to thicken and cook down sauce.

SECOND STEP:

Meanwhile, bring a large pot of water to boil and cook 1 pound lasagna noodles, approximately 8 minutes.

THIRD STEP: SPINACH - RICOTTA FILLING:

While water is heating up, start filling

2 lb. Ricotta cheese
1 c. grated cheese (Colby or mild Cheddar are good.)
1 lb. spinach (canned is quickest, it doesn't have to be cooked and you can cut it up right in the can)
6 eggs, lightly beaten
1/2 c. milk
1/2 tsp. salt
Dash of pepper
Dash of nutmeg

In a large mixing bowl, mix together all filling ingredients.

FOURTH STEP:

Grease 2 (9 x 13 x 2 inch) baking pans.

FIFTH STEP:

Assemble all ingredients in layers in both pans as follows: Sausage-tomato sauce, lasagna noodles, spinach-Ricotta filling. Repeat these 3 layers and then top with another layer of tomato sauce and a layer of noodles.

SIXTH STEP:

Grate or finely slice 1 pound Mozzarella cheese. Distribute 8 ounces of cheese over the top of each pan.

SEVENTH STEP:

Cover with foil or a metal lid and bake 1 hour at 375 to 400 degrees.

NOTE: Lasagna can be covered and frozen before it is baked. It will keep several weeks in the freezer; just thaw and bake as usual.