Best Lasagna Ever

No, seriously.  I don't know what quirk of fate made this lasagna different than all the other lasagnas I've produced over the years, but it was different.  And it was good.  This recipe takes some time because you will make the sauce from scratch, but it is worth the effort and really, it isn't that much work to put together - it just takes about 4 hours.This recipe makes an 8 x 8 pan's worth of lasagna.

For the Sauce:

1 yellow onion, chopped fine
2 cloves garlic, minced
1 pound ground sirloin
1 14.5 ounce can tomato sauce
1 8 ounce can tomato sauce
1 6 ounce can tomato paste
3/4 cup water
1 tsp dried basil
1.5 tbsp Worcestershire sauce
1 tbsp dried oregano
dash salt and a few grinds of pepper

Brown the meat in a big pot and drain.  Return the pot to the heat and add the onion and garlic and continue to cook until they are soft.  Add the tomato sauce, paste, water and seasonings and simmer 2 hours over low heat.  I turn off the heat and let the sauce cool for a few minutes before I assemble the lasagna.



Heat your oven to 350.

For the Lasagna:

6 no-boil Lasagna noodles
2 turkey Italian sausages, cooked through and sliced into 1/2 inch thick pieces
4 cups fresh spinach - rinsed, spun dry, and chopped (remove the thick stems first)
1 container ricotta cheese
2 eggs
1 cup shredded parmesan
2 cups shredded mozzerella

Spray an 8 by 8 cooking pan with non-stick cooking spray.  I put a piece of aluminum foil on my pan and  then spray it - it makes the clean up much easier.

Mix the cheeses and eggs together in a bowl.

Begin layering the Lasagna:

Sauce
2 noodles (side by side)
Cheese
Spinach
Sauce
2 Noodles
Cheese
Italian Sausage
2 Noodles
Sauce

Cover pan with foil and bake for about 60-70 minutes and until the Lasagna is completely heated.

Let stand for a few minutes before serving.