Made this last night, with some modifications. I used 1 lb. ground beef, and 1 lb. sweet Italian sausage. Doubled the amount of tomato sauce and used more water than recipe called for. Eyeballed the seasonings, so probably used more than recipe stated. Also let it simmer for about 2 hours before assembling the lasagna. Used more cheese, but did mix the ricotta, spinach and parmesan with eggs and seasonings as called for in the recipe. I make lasagna a few times per year, but have never mixed eggs with the cheese. I was hesitant to try this, but it was really good this way. I followed the instructions for layering the lasagna, just put the rest of the ricotta and parmesan on the top layer of the noodles; covered with the sauce and mozzarella and baked it according to directions. It was absolutely delicious! Also, even though I doubled the sauce ingredients, it still made only one pan of lasagna. I used a few more noodles than called for (trying to use the entire package). It was extremely heavy so we needed only a small slice. Served it with a green salad and Italian bread for a wonderful dinner. Thanks for the recipe. Sorry to have made so many changes, but it was only with quantity. I thought we would have extra sauce for freezing, but no such luck. Used it all in this lasagna. Not sure if we would have enjoyed it so much with less sauce.
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Made this last night, with some modifications. I used 1 lb. ground beef, and 1 lb. sweet...