Jodie's Lasagna

1/2 cup chopped onion
1 clove garlic, minced
1/2 pound of bulk pork sausage
1/2 pound of ground beef
1 cup spinach (optional)
1 (16 oz) can tomatoes, cut up
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1/4 cup chopped black olives
2 teaspoons dried basil, crushed
1 teaspoon salt
1/2 teaspoon pepper
8 ounces lasagna noodles
1 tablespoon cooking oil
2 eggs
2 1/2 cups ricotta or cottage cheese (cream style)
3/4 cup grated Parmesan or Romano cheese
2 tablespoons dried parsley flakes
1 pound mozzarella cheese, thinly sliced

Saute onion and garlic till tender, add meats till browned; drain fat. If using spinach, stir into meat mixture and cook until wilted.

Stir in undrained tomatoes and next 5 ingredients. Cover; simmer 15 minutes stirring often.

Cook noodles with salt in water and oil. Drain, rinse noodles in hot water.

Beat eggs; add Ricotta, half cup of Parmesan, parsley, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Layer half of the noodles in a 13x9x2-inch pan. Spread with half Ricotta filling. Add half of the Mozzarella cheese and half of the meat sauce. Repeat layers. Sprinkle Parmesan on top.

Bake 375 degrees for 30-35 minutes.

Makes about 10 servings
rec.food.cooking/Sharon Gorman/1994