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1
Position the oven racks so that the top rack is in the center of the oven.
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2
Preheat the oven to convection bake at 350F.
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3
Coat a 13 x 9 x 3-inch lasagna pan with nonstick spray.
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4
Crumble the ground beef and the sausage meat into a large skillet, add the mushrooms, onion, and garlic, and cook over medium-high heat, stirring occasionally, until the meat is no longer pink.
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5
Drain off any fat.
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6
Add the tomato paste, 1 1/2 cups water, the tomatoes and their liquid, basil, oregano, salt, and red pepper flakes; mix well.
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7
Spoon about 1 cup of the sauce into the bottom of the baking pan.
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8
Top with one-third of the noodles.
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9
Spoon 1 cup of sauce over the noodles.
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10
Mix the spinach, ricotta, eggs, and half of the mozzarella together and spread one-third of the mixture over the sauce layer.
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11
Top with half of the remaining noodles.
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12
Repeat layering sauce, the spinach mixture, and noodles, ending with the sauce, and spreading it completely over the pasta; sprinkle the top with the remaining mozzarella and Parmesan.
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13
Cover the pan with foil and bake on the center rack of the oven for 45 to 55 minutes or until the pasta is tender and the edges are bubbly.
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14
Remove the foil and bake for 5 more minutes or until the top is lightly browned.
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15
Let it stand for 15 minutes before serving.
