1 box (16 ounces) lasagna noodles
1 can (28 ounces) crushed tomatoes
1 can (12 ounces) tomato paste
Salt and pepper to taste
3 tablespoons Italian seasoning mix
5 cloves garlic, chopped
1 pound bulk Italian sausage
1 pound ground round
1 pound Swiss cheese cut into 2-inch strips
32 ounces ricotta cheese
2 tablespoons chopped parsley
10 ounces shredded parmesan cheese, divided
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry (optional)
2 eggs beaten
1 jar (16 ounces) spaghetti sauce
1 pound shredded mozzarella cheese
Heat oven to 350 degrees.
Cook lasagna noodles according to package directions. Drain and set aside.
In a separate large pot, cook crushed tomatoes and its juice over medium heat. Stir in tomato paste. Add salt, pepper, garlic and Italian seasonings to the tomatoes.
In a large skillet, cook the Italian sausage and ground round in a saute pan until browned. Drain off excess grease and add meats to the tomato mixture. Lower the heat and simmer 30 minutes.
In a large bowl, combine Swiss cheese, ricotta cheese, 1 cup parmesan cheese, parsley and spinach, if using. Add the eggs and mix until well combined.
Pour one third of spaghetti sauce on bottom of 13-by-17-inch pan. Cover the sauce with one layer of noodles. Cover the noodles with half the cheese mixture. Cover the cheese layer with half the meat and tomato mixture. Sprinkle with some mozzarella cheese.
Repeat the layers starting with the lasagna noodles and ending with more mozzarella cheese. Add one more layer of lasagna noodles. Top noodles with remaining spaghetti sauce and remaining parmesan cheese.
Cook for 40 minutes. Cover with nonstick aluminum foil and cook another 10 minutes.
Serves six to eight.