This deep dish lasagna recipe is full flavored, layered with meats, cheeses and spinach. It makes a hearty meal and goes well with a fresh salad.
In a large sauce pan over medium heat, cook the ground beef and sausage together until browned and then drain fat.
Add in the onion and garlic and continue cooking.
Add in the crushed tomatoes, tomato paste, tomato sauce and water. Season with sugar, basil, seasoning, salt, pepper and half of the parsley.
Reduce heat to low and simmer, covered, for about 45 minutes, stirring occasionally.
In a separate pot, large enough for the lasagna noodles, bring water to boil and lightly salt it.
Cook lasagna noodles for 8 to 10 minutes and then drain and rinse with cold water.
Combine ricotta cheese with egg in a mixing bowl, along with the remaining parsley and the spinach.
Preheat oven to 375 degrees F.
Assemble the lasagna by spreading a portion of the meat sauce on the bottom of a large loaf pan, then arrange 3 noodles across the meat sauce and spread with one half of the ricotta cheese mixture. Top with a third of the mozzarella.
Spoon meat sauce over the mozzarella and sprinkle with parmesan cheese.
Repeat the layers and then top with remaining mozzarella and parmesan.
Cover the casserole dish with foil, making sure the foil does not touch the cheese. Bake for 25 minutes, then remove foil and bake for a further 25 minutes.
Allow to cool for 10-15 minutes before serving.