Lasagna

SAUCE:
Heat oil in large heavy pot or saucepan over medium heat. Add onion and garlic; sauté until softened, about 12 minutes. Add beef and sausages to the pan; sauté until cooked through, breaking up meat with the back of a spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend, stirring occasionally, about 15 minutes. Cool.

LASAGNA:
Preheat oven to 350°F. Cook noodles in a large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water.

Combine ricotta and Parmesan cheese in a medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in egg.

Drain pasta and pat dry. Spread 1/2 cup sauce over the bottom of a 9×9-inch glass baking dish. Place 4 noodles over the sauce, overlapping and trimming to fit. Spread half of the ricotta-spinach mixture evenly over the noodles. Sprinkle 1 cup mozzarella cheese evenly over ricotta-spinach mixture. Spoon half of the sauce over the cheese, spreading with a spatula to cover (sauce will be thick). Repeat layering with 4 noodles, remaining ricotta-spinach mixture, 1 cup mozzarella and sauce. Repeat and top off with extra shredded cheese and fresh basil. (This can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.)

Bake lasagna for 40 minutes; until hot and bubbly. Let lasagna stand for 15 minutes before serving.