Sauce:
1 tablespoon olive oil
3/4 cup finely chopped, peeled carrots
1 cup chopped onion
2 tablespoons garlic, minced
8 ounces lean ground beef
6 ounces spicy Italian sausages, casings removed
1 can tomato paste
1 28-ounce can tomato puree
1 28-ounce can crushed tomatoes
1/4 cup chopped fresh basil
1 tablespoon golden brown sugar
1 tablespoon dried oregano
1 bay leaf
1/2 teaspoon crushed red pepper
15 cooked lasagna noodles
2 15-ounce containers part-skim ricotta cheese
1 cup grated Parmesan cheese
1 pound bag fresh spinach, cooked, chopped, drained
2 large eggs
4-3/4 cups grated mozzarella cheese (about 1-1/4 pounds)
For sauce: Heat oil in heavy, large saucepan over medium heat. Add onion, carrots, and garlic; saute until softened, about 12 minutes. Add beef and sausages to pan; saute until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.
For lasagna: Preheat oven to 350 degrees Fahrenheit.
Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.
Spread 1/2 cup sauce over bottom of lasagna dish. Place noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Add another layer of lasagna noodles, and spread 1/2 of sauce mixture over noodles. Repeat with another layer of cheeses, and another layer of the sauce, saving 3/4 cup of sauce for top layer. Cover sauce with lasagna noodles and spread remaining sauce on top. Add remaining Parmesan and mozzarella cheeses. Cover with aluminum foil. Bake lasagna for 40 minutes; uncover and bake another 15 minutes. Let stand for 15 minutes before serving.
