Meat - Veggi Lasagna

1  serving		Johnsonville Italian sausage hot
1/4  lb.		lean ground beef
15  ounces		hunts spaghetti sauce (about 3/4 of the can)
3		fresh tomatoes
2		cloves of garlic
1/4		medium yellow onion
5  ounces		mozzarella Cheese
8  ounces		Ronzoni Healthy Harvest Whole Wheat lasagna noodles
1  cup		Carrots - Fresh, Grated
25		Fresh Spinach Leaves
16  fl. oz.		Ricotta Cheese-Whole Milk

Tip: For nutritional information on all the ingredients in Meat - Veggi Lasagna just click on each ingredient name. Then adjust the serving size for any Meat - Veggi Lasagna ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Brown Meat with Garlic and Onion 1/8 small onions one garlic clove minced
In separate pan saute 1/8 onion 1 clove garlic minced and the three tomatoes when tomatoes are soft add the speghetti sauce and simmer for about 10 minutes until you need mixture
In large bowl mix the ricotta cheese with 1 egg white, 1 tsp oregano, 1 tsp sweet basil
Place in a 9x9 baking dish or (8x8)
Place 3 lasagna noodles layering 1 cup grated carrots, meat and 1/2 of the spinach on top and then spread sauce (Marinara mixture)
3 more lasagna noodles, spread 16 oz of ricatta cheese mixture and remainder of the fresh spinach (in this order) then 3 more lasagna noodles remaining sauce and top with Mozzarella cheese