Our Perfectly Easy Lasagna - cooking recipe

Ingredients

1 lb Italian sausage (Johnsonville bulk)
1 lb ground round
2 (28 ounce) jars spaghetti sauce, of your choice, divided
1 (15 ounce) can Italian tomatoes, diced
1 1/2 cups water
3 garlic cloves, chopped
2 teaspoons oregano leaves
1 tablespoon basil leaves
1/4 cup parsley
1 teaspoon ground black pepper, divided
2 (15 ounce) packages ricotta cheese (Sargento)
6 cups mozzarella cheese, grated, divided
1 cup parmesan cheese, grated
3 eggs
1 (10 ounce) package frozen chopped spinach, cooked, drained & cooled
1 (8 ounce) package lasagna noodles, uncooked
6 slices smoked provolone cheese

Preparation

Preheat oven to 350 degrees Fahrenheit.
In a large skillet brown the sausage and ground round; drain well.
Add 1-1/2 jars spaghetti sauce, diced tomatoes, water, garlic, oregano, basil, parsley & 1/2 teaspoons black pepper.
Stir to mix well; cover and simmer for 15 minutes.
In large bowl combine ricotta cheese, 4 cups mozzarella cheese, parmesan cheese, eggs, remaining black pepper, and spinach. Mix well.
In 10x11x3 lasagna pan, cover bottom with approximately 1 cup meat sauce.
Place 4 uncooked lasagna noodles over sauce;cover with an additional 1 cup sauce.
Spread 1/2 of the cheese mixture over the sauce.
Place the 6 slices of Provolone over cheese mixture.
Repeat layers of noodles, sauce, cheese, noodles and remaining sauce (including remaining jar).
Cover with foil and bake for 1 hour.
Remove foil; top with remaining 2 cups cheese.
Bake for additional 15 minutes.
Remove from oven and let stand 20 to 30 minutes before cutting.