Lasagna

1. In a dutch oven cook sausage, ground beef, onion and garlic over med heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce and water. Season with sugar, basil, fennel seeds, italian seasoning, 1 tbsp salt, pepper and 2 tbsp parsley. Simmer, covered, for about 1 1/2 hrs, stirring occasionally. Add spinach into sauce and stir so it will wilt into sauce.

2. In a mixing bowl, combine ricotta cheese with egg, remaining parsley and 1/2 tsp salt.

3. Preheat oven to 375 degrees.

4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange a layer of noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella. Spoon 1 1/2 cups meat sauce over mozzarella and sprinkle with 1/4 cup parmesan. Repeat layers and top with remaining mozzarella and parmesan. Cover with foil (to prevent sticking spray underside of foil with cooking spray).

5. Bake in preheated oven for 25 mins. Remove foil and bake an additional 25 mins. Cool for 15 mins before serving.