Three Cheese, Spinach, Sausage and Roasted Red Bell Pepper Lasagna
Makes 8 servings

1 lb. Italian sausage, sliced
5 cloves garlic, minced
1 large onion, chopped
1/4 cup olive oil
1 1/2 lb. ground sirloin
1 pkg. frozen chopped spinach, thawed, well drained
4 roasted red bell peppers, cut into strips
1 (28 oz.) can crushed tomatoes
1 (12 oz.) can tomato paste
1 1/2 tsp. salt
1 tsp. dried basil
1 tsp. oregano
1/4 tsp. pepper
1 tsp. sugar
4 cups ricotta cheese
1/2 cup parmesan
3 eggs, beaten
1/4 cup chopped fresh parsley
1 1/2 tsp. salt
1 lb. cooked lasagna noodles
1 lb. mozzarella cheese,shredded
1 lb. provolone cheese

Cook sausage slices in a skillet till nice and browned. Drain and set aside.

Saute onion and garlic in oil, add ground sirloin and brown; drain. Add tomatoes, tomato paste, salt, basil, oregano, and pepper. Simmer 30 minutes, stirring occasionally. Combine ricotta, parmesan, eggs, parsley and 1 1/2 teaspoons salt.

Trim noodles to fit 9x13 pan; layer with ricotta, roasted red bell peppers, spinach, sauce, provolone, sausage slices, and shredded mozzarella. Repeat layers.

Bake at 375F for 1 hour covered tightly with foil. Let stand 15 minutes before cutting.