Deep Dish Lasagna

Ingredients

• 15 ounce tomato sauce canned
• 1.5 teaspoons basil leaves dried
• 3  eggs 
• 0.7 cup parsley fresh divided chopped
• 0.5 tablespoon garlic minced
• 2 teaspoons garlic salt 
• 0.3 teaspoon ground pepper black
• 1 pound sausage sweet italian
• 1.5 teaspoons penzey's southwest seasoning italian
• 12  lasagna noodles uncooked
• 0.7 cup onions chopped
• 1.5 teaspoons oregano dried
• 0.5 cup parmesan cheese grated
• 1 pound part-skim ricotta cheese 
• 3 cups mozzarella cheese shredded
• 10 ounce pkt spinach dried thawed chopped
• 18 ounce tomato paste canned
• 2 cups water 

Equipment

• bowl
• frying pan
• oven
• pot
• baking pan
• aluminum foil

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. Bring a large pot of lightly salted water to a boil.
3. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
4. In skillet over medium heat, brown the sausage with the onions, garlic and 1/2 the parsley; drain excess fat.
5. Add tomato paste, tomato sauce, water, Italian seasoning, oregano, and basil; mix well. Simmer, covered, for 5 minutes; stirring occasionally.
6. In a bowl, combine remaining parsley and ricotta, spinach, Parmesan, eggs, garlic salt, and pepper; mix well.
7. Spread 2 cups sauce in the bottom of the prepared baking dish. Begin layering with 4 noodles, 1/2 cheese mix, 1/3 remaining sauce, and 1 cup mozzarella. Repeat this layer again; the last layer will be noodles, sauce and mozzarella cheese. Cover pan with aluminum foil.
8. Bake in the preheated oven for 45 minutes.
9. Remove the foil; bake, uncovered, an additional 10 minutes, or until cheese is bubbly and starting to brown.
10. Let cool 10 minutes before serving.