This is mostly my mother-in-laws recipe, but I changed it a little bit. So yummy!
12 lasagna noodles
dash of salt
dash of oil
1/3-1/2 lb ground beef
1/3-1/2 lb ground sausage
dash of salt
dash of pepper
dash of garlic salt
dash or two of red pepper flakes
1+ lb shredded mozzarella cheese
32 oz ricotta cheese
1 can (26.5 oz) garlic & herb pasta sauce
2/3 can (26.5 oz) traditional pasta sauce
dash garlic salt
dash onion powder
1 c shredded fresh spinach
Boil the lasagna noodles in water, salt and oil for 8-10 mintues. Drain and set aside (but not for too long).
Heat skillet with salt, pepper, garlic salt and red pepper flakes. Add beef and brown. Drain fat. Set aside
Mix two pasta sauces, salt, pepper, garlic salt and onion powder. Set aside.
Pre-heat oven to 350. Take a 9x13 pan. Spread a little sauce on the bottom. Put in 3 noddles to cover the bottom of the pan. Next, spread 1/3 of the ricotta cheese (mixed with a little basil if desired). Next, spread out 1/3 of the ground beef. Then 1/3 of the shredded spinach. It's okay if the meat and spinach don't cover every little bit - just make it even. Add 1/4 sauce. Add 1/3 lb of shredded cheese. Repeat 2 more times. Then add the last 3 lasagna noodles. Spread remaining sauce on top. Add additional cheese - as much or as little as you want. Cover with aluminum foil. Bake for 45 mintues. Then uncover and bake an additional 15 minutes.