Lasagna

• 1 Tablespoon Olive Oil
• 1 cup Chopped Onion
• 3 cloves Garlic, Minced
• 8 ounces, weight Lean Ground Beef
• 6 ounces, weight Mild Or Spicy Italian Sausage, Casings Removed
• 2 cans (15 Oz. Can) Diced Tomatoes
• 1/2 cups Tomato Sauce
• 1/4 cups Fresh Basil, Chopped, Plus Extra For Sprinkling
• 2 Tablespoons Balsamic Vinegar
• 1 Tablespoon Dried Oregano
• 1/2 teaspoons Dried Crushed Red Pepper
• 12 whole Lasagna Noodles, (trimmed For 9x9 Pan)
• 15 ounces, weight Part-skim Ricotta Cheese
• 1 cup Freshly Grated Parmesan Cheese, Plus Extra For Sprinkling
• 1 cup Fresh Baby Spinach, Chopped
• 1 whole Large Egg
• 2 cups Finely Grated Mozzarella

1. SAUCE: Heat oil in large heavy pot or saucepan over medium heat.
2. Add onion and garlic; saute until softened, about 12 minutes.
3. Add beef and sausages to the pan; saute until cooked through, breaking up meat with the back of a spoon, about 5 minutes.
4. Add remaining ingredients.
5. Cover and simmer until flavors blend, stirring occasionally, about 15 minutes.
6. Cool.
7. LASAGNA: Preheat oven to 350 degrees F. Cook noodles in a large pot of boiling salted water until almost tender, about 7 minutes.
8. Drain; cover with cold water.
9. Combine ricotta and Parmesan cheese in a medium bowl.
10. Mix in spinach.
11. Season to taste with salt and pepper.
12. Mix in egg.
13. Drain pasta and pat dry.
14. Spread 1/2 cup sauce over the bottom of a 9x9-inch glass baking dish.
15. Place 4 noodles over the sauce, overlapping and trimming to fit.
16. Spread half of the ricotta-spinach mixture evenly over the noodles.
17. Sprinkle 1 cup mozzarella cheese evenly over ricotta-spinach mixture.
18. Spoon half of the sauce over the cheese, spreading with a spatula to cover (sauce will be thick).
19. Repeat layering with 4 noodles, remaining ricotta-spinach mixture, 1 cup mozzarella and sauce.
20. Repeat and top off with extra shredded cheese and fresh basil.
21. (This can be prepared up to 1 day ahead.
22. Cover tightly with plastic wrap and refrigerate.)
23. Bake lasagna for 40 minutes; until hot and bubbly.
24. Let lasagna stand for 15 minutes before serving.

olive oil, onion, garlic, ground beef, italian sausage, tomatoes, tomato sauce, fresh basil, balsamic vinegar, oregano, red pepper, lasagna noodles, ricotta cheese, freshly grated parmesan cheese, egg, mozzarella

Taken from tastykitchen.com/recipes/main-courses/lasagna-3/ (may not work)