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1
SAUCE: Heat oil in large heavy pot or saucepan over medium heat.
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2
Add onion and garlic; saute until softened, about 12 minutes.
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3
Add beef and sausages to the pan; saute until cooked through, breaking up meat with the back of a spoon, about 5 minutes.
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4
Add remaining ingredients.
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5
Cover and simmer until flavors blend, stirring occasionally, about 15 minutes.
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6
Cool.
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7
LASAGNA: Preheat oven to 350 degrees F. Cook noodles in a large pot of boiling salted water until almost tender, about 7 minutes.
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8
Drain; cover with cold water.
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9
Combine ricotta and Parmesan cheese in a medium bowl.
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10
Mix in spinach.
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11
Season to taste with salt and pepper.
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12
Mix in egg.
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13
Drain pasta and pat dry.
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14
Spread 1/2 cup sauce over the bottom of a 9x9-inch glass baking dish.
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15
Place 4 noodles over the sauce, overlapping and trimming to fit.
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16
Spread half of the ricotta-spinach mixture evenly over the noodles.
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17
Sprinkle 1 cup mozzarella cheese evenly over ricotta-spinach mixture.
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18
Spoon half of the sauce over the cheese, spreading with a spatula to cover (sauce will be thick).
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19
Repeat layering with 4 noodles, remaining ricotta-spinach mixture, 1 cup mozzarella and sauce.
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20
Repeat and top off with extra shredded cheese and fresh basil.
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21
(This can be prepared up to 1 day ahead.
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22
Cover tightly with plastic wrap and refrigerate.)
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23
Bake lasagna for 40 minutes; until hot and bubbly.
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24
Let lasagna stand for 15 minutes before serving.
