Four Cheese Lasagne

marinara sauce base with Italian sausage
2 pounds shredded mozzarella
1 cup shredded parmesan (get good quality fresh not the Kraft stuff)
1/2 cup romano or peccorino cheese shredded
2 eggs
2 cups riccotta cheese
1 bunch flat italian parsely, chopped
1 bunch basil, chopped
3 cups baby spinach, chopped
fresh ground pepper, to taste
salt, to taste
1 package lasagne noodles (make last, boil with a splash of olive oil until al dente keep them firm and rinse in cold water)

1. Allow a couple of hours to make the marinara sauce, being sure to add 1 pound of Italian sausage (or Jimmy Dean sausage with 1/2 teaspoon of Italian Seasoning herbs in it). Remember, the meat is fried in the onion and garlic before the vegetables are added. Let sauce simmer on the stove.
2. Make the ricotta mixture: mix ricotta in a bowl with 1 bunch chopped parsely, the chopped basil, 1/2 cup parmesan, 1/3 cup peccorino (or romano) and 2 beaten eggs. Add salt and pepper. Set aside.
3. Add lasagne noodles to boiling salted water that has 1 TB of olive oil in (this prevents noodle sticking). Boil just until al dente, then drain and rinse noodles in cold water.
4. Pre-heat oven to 350.
5. Pour 3/4 cup of the sauce into a glass 13x9 baking dish. Layer the ingredients the following way 3 times: noodles, 3/4 cup of sauce, chopped spinach, mozzarella, ricotta mixture, noodles, sauce etc. Top with mozarella cheese, remaining parmesan and peccorino.
6. Bake 1-2 hours (I like it nicely browned so cook it longer). Cover after an hour with foil but remove the foil for the final 15 minutes.
7. Allow to cool for 10 minutes before serving. This serves an army, but freezes well.
~*~ From Suzy ~*~