Ingredients: 9 uncooked lasagna pasta 1.7 lb Italian sausage 1 small onion, chopped 2 cloves garlic, chopped 1 (6 oz) can tomato paste 1 (28 oz) can whole, or crushed, or stewed tomatoes (undrained) 1 tsp sugar 1 tsp salt 1 tsp basil 1 tsp red pepper flakes 1 (16 oz) container ricotta cheese 1 box chopped spinach 1 egg, beaten 1 tbsp parsley flakes ½ tsp salt 2 cups shredded mozzarella cheese ½ C grated parmesan cheese 1 jar of spaghetti sauce

Boil lasagna in water for about 13 min. In large skillet combine onion and garlic, cook until soft. Add sausage and cook until no longer pink. Stirring occasionally, drain if needed. Stir in next 6 ingredients. Bring to a boil, reduce heat and simmer for about 20 min. In medium bowl combine ricotta, egg, parsley and salt. Drain spinach by squeezing in a rag, then add to cheese mixture. Spread a thin layer of spaghetti sauce in a 13x9 in. pan. Layer one-third each lasagna, meat sauce, ricotta mixture, mozzarella and parmesan cheese. Repeat layers. Add parmesan cheese to the top and bake for 45 min. Let stand 5 min. before serving.