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1
In a large skillet, brown beef, sausage and turkey with onion and garlic until meat is no longer pink.
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2
Drain grease.
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3
Stir in the tomato sauce, tomatoes, tomato paste, drained mushrooms, oregano, basil, Italian seasoning, sugar, salt and pepper.
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4
Bring to a boil.
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5
Reduce heat and simmer uncovered for 30 minutes.
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6
Spread 2 cups of the meat sauce in a greased oversized 9 x 13-ish pan (I used my big Pampered Chef rectangle baker and still almost overflowed it!)
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7
Top with 3 to 4 noodles, breaking as necessary to cover the area.
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8
Drop a third of the cream cheese over top and carefully spread to cover noodle layer.
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9
Sprinkle with 1/2 cup mozzarella and 2/3 cup each of Parmesan and Swiss.
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10
Spoon a third of the remaining sauce over the top.
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11
Layer 1 bag of spinach on top of the sauce.
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12
Repeat layers of noodles, cream cheese, cheeses and sauce, twice more.
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13
Make sure to save some mozzarella out for the top of your lasagna.
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14
Place dish on a baking sheet.
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15
Cover the dish with a sheet of foil and bake at 350 F for 45 minutes.
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16
Uncover and sprinkle with reserved mozzarella cheese.
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17
Bake uncovered for 10-15 minutes longer, or until bubbly.
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18
Let stand for 15 minutes before cutting.
