Spinach Lasagne

• 1 lb. fresh Italian sausage (hot)
• 12 oz. extra lean ground beef
• 1 lb. fresh mushrooms, sliced
• 1 medium onion, chopped
• 1 c. chopped green bell pepper
• 2 large garlic cloves, minced
• 1 (28 oz.) can whole tomatoes, drained
• 1 (6 oz.) can tomato paste
• 1/2 c. sliced black olives
• 1 small bay leaf
• 1 (8 oz.) pkg. lasagne noodles
• 1 (10 oz.) pkg. frozen spinach, cooked and drained
• 1 (16 oz.) pkg. Ricotta cheese
• 4 c. shredded Mozzarella cheese
• 1/2 c. grated Parmesan cheese

1. In a large, heavy saucepan, combine sausage, beef, mushrooms, onion, green pepper and garlic.
2. Cook about 15 minutes or until onion is translucent and meat is crumbly and no longer pink; drain off liquid.
3. Add tomatoes, tomato paste, olives and bay leaf. Reduce heat to low.
4. Cover and simmer 1 1/2 hours, stirring occasionally.
5. Remove and discard bay leaf.

fresh italian sausage, extra lean ground beef, fresh mushrooms, onion, green bell pepper, garlic, tomatoes, tomato paste, black olives, bay leaf, lasagne noodles, frozen spinach, ricotta cheese, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=309663 (may not work)