1 pkg frozen chopped spinach, thawed and squeezed dry
2 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
8 oz Italian sausage
8 oz ground beef
1 each onion, carrot and stalk celery, chopped
4 cloves garlic, minced
1 1/2 tsp each, dried oregano and basil
Pinch hot pepper flakes
1 can (28 oz) tomatoes
1 can (14 oz) tomato sauce
1/4 tsp pepper
1/4 tsp each, pepper and nutmeg
2 cups cottage cheese
1 cup shredded mozzarella
1/2 cup freshly grated Parmesan cheese
Directions: Meat Filling
Remove sausage from casing; crumble meat. In Dutch oven, cook sausage and beef over medium-high heat, breaking up with spoon, for about 5 minutes or until no longer pink; remove to plate. Spoon off all but 1 tbsp of fat from pot.
Add onion, carrot, celery, garlic, oregano, basil and hot pepper flakes; cook, stirring, for 3 to 5 minutes or until softened. Add tomatoes, tomato sauce and meat; bring to boil. Reduce heat and simmer, breaking up tomatoes and stirring often, for 20 to 25 minutes or until thickened. Add pepper.
In bowl, whisk together eggs, pepper and nutmeg. Blend in cottage cheese, mozzarella and Parmesan.
Meanwhile, in large pot of boiling salted water, cook noodles for 6 to 8 minutes or until almost tender. Drain and cool in cold water. Remove and arrange in single lawyer on damp tea towel.
Spread 1 cup of meat filling as a base in greased 13" x 9" baking dish. Top with one-third of the noodles in single layer; spread with one-third of the remaining cheese filling, than half of the spinach. Starting with noodles, repeat layers once.
Top with remaining noodles; spread with remaining meat filling. Sprinkle with mozzarella and Parmesan. Cover loosely with foil.
Bake in 375 degree F oven for 20 minutes. Uncover and bake for 20 to 25 minutes longer or until bubbling and heated through. Let stand for 10 minutes before serving.