LASAGNA WITH SPINACH AND THREE CHEESES

Lasagna with Spinach and Three Cheeses image

Yield makes 6 to 8 large servings

Number Of Ingredients 17

1/2 pound ground beef
1/2 pound Italian sausage
1/4 pound sliced fresh mushrooms
1 medium onion, chopped
2 garlic cloves, minced
Two 6-ounce cans tomato paste
One 14 1/2-ounce can diced tomatoes and their liquid
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
3/4 teaspoon kosher salt
1/4 teaspoon red pepper flakes
One 8- to 9-ounce package lasagna noodles
One 9-ounce package frozen, chopped spinach, drained
One 15-ounce container ricotta
2 eggs
4 cups shredded mozzarella
1/2 cup freshly grated Parmesan

Steps:

Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection bake at 350°F. Coat a 13 × 9 × 3-inch lasagna pan with nonstick spray.
Crumble the ground beef and the sausage meat into a large skillet, add the mushrooms, onion, and garlic, and cook over medium-high heat, stirring occasionally, until the meat is no longer pink. Drain off any fat. Add the tomato paste, 1 1/2 cups water, the tomatoes and their liquid, basil, oregano, salt, and red pepper flakes; mix well.
Spoon about 1 cup of the sauce into the bottom of the baking pan. Top with one-third of the noodles. Spoon 1 cup of sauce over the noodles. Mix the spinach, ricotta, eggs, and half of the mozzarella together and spread one-third of the mixture over the sauce layer.
Top with half of the remaining noodles. Repeat layering sauce, the spinach mixture, and noodles, ending with the sauce, and spreading it completely over the pasta; sprinkle the top with the remaining mozzarella and Parmesan. Cover the pan with foil and bake on the center rack of the oven for 45 to 55 minutes or until the pasta is tender and the edges are bubbly. Remove the foil and bake for 5 more minutes or until the top is lightly browned. Let it stand for 15 minutes before serving.