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1
Remove the sausage from the casings. Cook the sausage, ground chuck, 1/2 cup green onions, and garlic in 3-4 tbsp olive oil in a large skillet until the meat is browned, stirring to crumble the meat; drain. Add the tomato sauce, tomato paste, 1/4 tsp oregano, dash of basil, salt and pepper; stir well. Bring to a boil; cover, reduce heat, and simmer for 30 minutes, stirring frequently. Cover and chill for 8 hours.
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2
Combine the Monterey Jack cheese, ricotta cheese, cottage cheese, 1/2 cup minced green onions, parsley, beaten egg, basil, and oregano in a medium bowl; stir well, and set aside.
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3
Cook the bacon until crisp; crumble the bacon. Combine the bacon, spinach, Parmesan cheese, breadcrumbs, egg yolk, and if desired, 2 tbsp olive oil.
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4
Spoon half of the reserved meat sauce in a lightly greased 13 x 9 x 2 inch baking dish. Layer half of the reserved ricotta cheese mixture over the meat sauce; top with half of the spinach mixture. Arrange the noodles evenly over the spinach mixture. Repeat layers with half of the meat sauce, ricotta cheese mixture, and spinach mixture.
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5
Sprinkle the remaining 1 cup of Monterey Jack cheese evenly over the lasagna mixture; top evenly with Swiss cheese slices.
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6
Bake at 350 degrees for 40 to 45 minutes or until the cheese melts and the mixture is hot and bubbly.
