1/2 of a 1 pound package Creamette Lasagna, uncooked
1 pound bulk Italian sausage
1/2 cup chopped onion
1 clove garlic, minced
2 (8 ounce) cans Hunt's tomato sauce, divided
2 (6 ounce) cans Hunt's tomato paste
1 1/2 cups hot water
1 teaspoon basil leaves
1 teaspoon oregano leaves
1/2 teaspoon marjoram leaves
1 (16 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
2 cups shredded mozzarella cheese
2 cups shredded Muenster cheese
Prepare Creamette Lasagna according to package directions; drain.
In medium skillet, combine sausage, onion and garlic. Cook until sausage is no longer pink, stirring often to break sausage apart; drain. Reserve 2/3 cup tomato sauce. Stir in remaining tomato sauce, the tomato paste, water, basil, oregano and marjoram into meat mixture. Bring to a boil, reduce heat and simmer 5 minutes.
In a medium bowl, combine ricotta, spinach, parmesan, eggs and salt; mix well.
In 13 x 9 inch greased baking pan, spread reserved 2/3 cup tomato sauce
Layer one-third each lasagna, ricotta mixture, meat mixture, mozzarella and Muenster cheeses.
Repeat layers. Bake uncovered in 350º F. oven until hot and bubbly, 40 to 50 minutes.
Let stand 5 to 10 minutes before cutting.