Our Perfectly Easy Lasagna

• 1 lb Italian sausage (Johnsonville bulk)
• 1 lb ground round
• 2 (28 ounce) jars spaghetti sauce, of your choice, divided
• 1 (15 ounce) can Italian tomatoes, diced
• 1 1/2 cups water
• 3 garlic cloves, chopped
• 2 teaspoons oregano leaves
• 1 tablespoon basil leaves
• 1/4 cup parsley
• 1 teaspoon ground black pepper, divided
• 2 (15 ounce) packages ricotta cheese (Sargento)
• 6 cups mozzarella cheese, grated, divided
• 1 cup parmesan cheese, grated
• 3 eggs
• 1 (10 ounce) package frozen chopped spinach, cooked, drained & cooled
• 1 (8 ounce) package lasagna noodles, uncooked
• 6 slices smoked provolone cheese

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large skillet brown the sausage and ground round; drain well.
3. Add 1-1/2 jars spaghetti sauce, diced tomatoes, water, garlic, oregano, basil, parsley & 1/2 teaspoons black pepper.
4. Stir to mix well; cover and simmer for 15 minutes.
5. In large bowl combine ricotta cheese, 4 cups mozzarella cheese, parmesan cheese, eggs, remaining black pepper, and spinach. Mix well.
6. In 10x11x3 lasagna pan, cover bottom with approximately 1 cup meat sauce.
7. Place 4 uncooked lasagna noodles over sauce;cover with an additional 1 cup sauce.
8. Spread 1/2 of the cheese mixture over the sauce.
9. Place the 6 slices of Provolone over cheese mixture.
10. Repeat layers of noodles, sauce, cheese, noodles and remaining sauce (including remaining jar).
11. Cover with foil and bake for 1 hour.
12. Remove foil; top with remaining 2 cups cheese.
13. Bake for additional 15 minutes.
14. Remove from oven and let stand 20 to 30 minutes before cutting.

italian sausage, ground round, your choice, italian tomatoes, water, garlic, oregano, basil, parsley, ground black pepper, ricotta cheese, mozzarella cheese, parmesan cheese, eggs, cooled, lasagna noodles, provolone cheese

Taken from www.food.com/recipe/our-perfectly-easy-lasagna-198706 (may not work)