Lasagna

• 1/2 (1 lb.) box lasagna noodles
• 1 1/2 lb. bulk Italian sausage
• 1/2 c. chopped onion
• 1 clove garlic, minced
• 2 (8 oz.) cans tomato sauce, divided
• 2 (6 oz.) cans tomato paste
• 1 1/2 c. hot water
• 1 tsp. basil leaves
• 3 c. shredded Muenster cheese
• 1 tsp. oregano leaves
• 1/2 tsp. marjoram leaves
• 1 (16 oz.) Ricotta cheese
• 1 (10 oz.) pkg. thawed and well drained spinach
• 1/2 c. grated Parmesan cheese
• 3 eggs
• 1/2 tsp. salt
• 3 c. shredded Mozzarella cheese

1. Prepare lasagna according to package directions.
2. Drain. Combine sausage, onion and garlic.
3. Cook until sausage is no longer pink, stirring often to break sausage apart; drain. Reserve 2/3 cup of tomato sauce.
4. Stir remaining tomato sauce, the tomato paste, water, basil, oregano and marjoram into meat mixture.
5. Bring to boil.
6. Reduce heat; simmer 5 minutes.
7. Combine Ricotta, spinach, Parmesan, eggs and salt.
8. Mix well.

lasagna noodles, italian sausage, onion, clove garlic, tomato sauce, tomato paste, water, basil, muenster cheese, oregano, marjoram leaves, ricotta cheese, spinach, parmesan cheese, eggs, salt, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=515738 (may not work)