1 box Lasagne Noodles ( I use the ones you have to boil)
1 can 12 oz Red Gold Tomatoes Diced
1 can 16oz Tomato Sauce
1 1/2 Pound Sweet Italian Sausage (without casing)
1 cup of Ricotta cheese
1 cup mozzarella cheese (shredded)
1 cup Parmesan Cheese (grated)
1/2 cup onion (chopped)
1 cup spinach (I use fresh spinach I blanch it in boiling water for under a minute & drain)
1 tablespoon fresh parsley
1tablespoon fresh basil
1 clove of garlic (diced)
1 tsp salt
1 tsp black pepper
Pre-heat oven to 350′ Spray 9×13 pan with non-stick spray
In large pot or Dutch oven brown sausage,onion,and garlic. Once browned add diced tomatoes,and tomato sauce. Mix well and add parsley,basil,salt and pepper. Let it simmer 1 hour covered on low heat.
In a small bowl mix egg,ricotta cheese and spinach.
In a large pot bring 8-10 cups of salted water to a boil. Add Lasagna noodles one at a time. Boil for 10 minutes til firm, Drain most of water but leave enough water to cover noodles. Use tongs when removing noodles.
Spread 1 cup of meat sauce in the bottom of pan. Spread 6 lasagne noodles on top of meat sauce.*Be careful not to tear noodles when removing from pot with tongs)*. Spread half of the ricotta spinach mixture over noodles. Sprinkle 1/3 of shredded mozzarella cheese,spoon 1 cup meat sauce cove with 1/3 Parmesan cheese.Repeat these layers until all ingredients are gone. Top with mozzarella and Parmesan cheese. Cover with aluminum foil and bake for 50 minutes. Remove foil and bake for an additional 15 minutes. Let stand and rest for 10 minutes before slicing.