One day before making the lasagna, line a sieve with a single layer of cheesecloth, place it over a bowl, and put the Ricotta in the
sieve. Drain it overnight in the refrigerator to remove excess moisture.
When ready to prepare and bake the lasagna, preheat the oven to 375° F.
Heat the olive oil in a large sauté pan, add the beef and sausage, and cook until the meat is no longer pink. Add the onion, garlic,
carrot and celery and cook a little longer. Season with salt and pepper (be careful with salt as there is often salt in the sausage), then
add the tomato sauce. Bring to a simmer and cook for 30 to 40 minutes. You should have about 6 cups of sauce. If the sauce is very
thick, add a little water or broth to make up to 6 cups.
Break the eggs into a bowl, beat them lightly and add the drained Ricotta. Season with 1 teaspoon salt, ½ teaspoon pepper and
Using a baking dish that is at least 13 x 9 x 2-inches or deeper, ladle 1½ cups of sauce on the bottom of the baking dish and cover
it with a layer of lasagna sheets. Leave at least a ½-inch gap between the sheets and the edge of your baking dish.
Spread 1 ½ cups of sauce on top of the lasagna sheets, and cover with a third of the Mozzarella and a third of the Parmigiano
Reggiano. Cover this with another layer of sheets.
Spread all the Ricotta cheese mixture on top of the sheets. If adding spinach, spread it over the Ricotta. Top with another layer of
Top with another 1½ cup of sauce and another third of both cheeses. Top with the last layer of sheets, and then spread the last of
the sauce over them, followed by the last of the Mozzarella and Parmigiano Reggiano. Cover with aluminum foil and bake for 40
minutes. Uncover the dish and bake for 15 to 20 minutes more. Let the lasagna sit for at least 20 minutes before serving to allow the
flavors to blend and the layers to settle.