Lasagna

Ingredients:

For the meat sauce:
1 lb ground Italian sausage and 1 lb ground beef, or 2lb original beyond meat sausage
2 jars of home-made or store-bought tomato sauce

For the spinach ricotta filling:
1 tbsp garlic olive oil
4 cups fresh spinach, tightly packed
15 oz ricotta cheese
1/2 cup parmesan cheese, shredded
1 large egg
1/2 tsp salt

Remaining ingredients:
12 pieces of oven-ready lasagna
6 cups mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded

Instructions:

For the meat sauce:
1. In a large saucepan over medium-high heat, brown the sausage and beef until cooked through. If excess fat has rendered you can drain this.
2. Add all except for 1/2 cup of the tomato sauce into the pan and stir to combine. Allow to heat through, stirring often. Keep remaining tomato sauce to the side.

For the spinach ricotta filling:
3. In the meantime, in a medium saucepan over medium heat, heat the garlic olive oil. Add the spinach to the pan and sauté until it begins to wilt. Once the spinach has wilted and exponentially decreased in size, remove from heat and allow to cool.
4. Once the spinach is cool, add to a food processor along with the ricotta cheese, parmesan cheese, egg and salt. Blend until the spinach and eggs have broken down and combined with the ricotta. The mixture should be light green in color. Reserve to the side until ready to assemble.

Assembly:
5. Grease a 9 x 13-inch casserole dish with a light layer of olive oil, including the inner-sides of the pan. Mix 2 tbsp of water into the remaining ½ cup of tomato sauce and ladle into the bottom of the pan, spreading evenly to coat.
2. Lay 6 lasagna sheets in an even layer on the bottom of the dish, taking care not to overlap the pasta. You will have to break some of the lasagna pieces in order to evenly cover the pan.
3. Layer half of the meat sauce on top of the noodles, ensuring that the sauce is spread in a reasonably even layer.
4. Layer half of the ricotta mixture on top of the sauce. Sprinkle the top of the sauce with 2 cups of the mozzarella cheese.
4. Lay a second layer of lasagna sheets evenly, just as you did in the previous layer. Top with the remaining half of the meat sauce, the ricotta and the remaining mozzarella. 
5. Grease a sheet of tinfoil with olive oil and fold tightly on top of the pan. 
6. When ready to bake, preheat the oven to 375 degrees F. Set the baking dish on a large rimmed baking sheet to catch any over-bubbling sauce. Bake for 45 minutes, then carefully remove the foil and bake for an additional 15 minutes, until the cheese on top is golden brown and bubbling. Allow the lasagna to cool for 15 minutes before slicing and serving.
Enjoy!

Source: Whip and Wander