Ingredients
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1 lb Italian sausage (Johnsonville bulk)
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1 lb ground round
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2 (28 ounce) jars spaghetti sauce, of your choice, divided
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1 (15 ounce) can Italian tomatoes, diced
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1 1/2 cups water
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3 garlic cloves, chopped
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2 teaspoons oregano leaves
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1 tablespoon basil leaves
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1/4 cup parsley
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2 (15 ounce) packages ricotta cheese (Sargento)
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6 cups mozzarella cheese, grated, divided
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1 cup parmesan cheese, grated
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3 eggs
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1 (10 ounce) package frozen chopped spinach, cooked, drained & cooled
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1 (8 ounce) package lasagna noodles, uncooked
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6 slices smoked provolone cheese
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1 teaspoon ground black pepper, divided
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large skillet brown the sausage and ground round; drain well.
- Add 1-1/2 jars spaghetti sauce, diced tomatoes, water, garlic, oregano, basil, parsley & 1/2 teaspoons black pepper.
- Stir to mix well; cover and simmer for 15 minutes.
- In large bowl combine ricotta cheese, 4 cups mozzarella cheese, parmesan cheese, eggs, remaining black pepper, and spinach. Mix well.
- In 10x11x3 lasagna pan, cover bottom with approximately 1 cup meat sauce.
- Place 4 uncooked lasagna noodles over sauce;cover with an additional 1 cup sauce.
- Spread 1/2 of the cheese mixture over the sauce.
- Place the 6 slices of Provolone over cheese mixture.
- Repeat layers of noodles, sauce, cheese, noodles and remaining sauce (including remaining jar).
- Cover with foil and bake for 1 hour.
- Remove foil; top with remaining 2 cups cheese.
- Bake for additional 15 minutes.
- Remove from oven and let stand 20 to 30 minutes before cutting.