Mom's lasagna

Mom's first of nine children spent one of his college semesters in Italy and came back with some version of the following for her to replicate. So this is the basis of the lasagna I have made through the years (until Lynne Powell wowed us with hers; Susan: insert hers!). Grace is hoping to make this for her temporarily displaced inlaws tonight and asked for it. So here it is. Quantities are open for adjustment.

One box of lasagna noodles
1-2 pounds of ground beef or italian sausage or both
2 jars of Classico tomato sauce (or make your own)
2 cups ricotta cheese
2 cups mozzarella cheese
1 cup parmesan cheese
10-20 oz. fresh or frozen spinach
nutmeg

Boil your noodles until tender and set aside, coating with oil or sitting in a cool water bath until you are ready to use them (so they don't stick together; if they do, then just rinse them again before use).

Brown your meat. Salt and pepper to taste.

In greased lasagna pan pour one jar of sauce and spread half your meat.

Layer one half of the lasagna noodles over the sauce.

Mix spinach with ricotta cheese with one cup of the mozzarella, 1/2 cup of the  parmesan, (an egg if you like--will add fluffiness?), and a touch of nutmeg and black pepper. Flatten handfuls and layer it on to the noodles in your baking dish.

Layer second half of noodles over spinach/cheese layer

Add remaining meat and sauce and top with remaining cheese.

Tightly cover with foil and bake for one hour at 375. Remove foil and bake for 15 more minutes (you can choose NOW to add the remaining cheese instead of before the hour bake if you like).

Let it sit for up to a half hour before serving/slicing.