Three Cheese Spinach Lasagna

Filling One: ½ lb regular ground beef ½ lb ground pork 1 medium onion, finely chopped 1 can diced tomatoes (28oz.can) 2 tbsp. tomato paste 1 clove garlic, minced ½ cup chicken broth 1 tsp. Worchestershire sauce 2 tsp. dried oregano, or to taste 2 tsp. dried basil, or to taste 1 tsp. cumin, or to taste freshly ground pepper to taste

Filling Two: 1 lb (454g) container of Ricotta cheese 1 cup grated Parmesian cheese 2 packages frozen spinach, thawed 3 eggs 1-2 tsp. mint to taste 1-2 tsp. basil to taste Other: 2-3 cups grated Mozzarella cheese 2 boxes Lasagna noodles casserole dish

Preheat oven to 350°.

Filling One: In a saucepan, add the beef, pork and onion in a little olive oil and butter. When meat is browned, add garlic and cook for a minute. Add tomatoes, tomato paste and herb seasonings (pesto can be substituted for basil and garlic). Simmer for about 30 minutes.

Filling Two: Drain spinach and squeeze out as much water as possible. In a bowl, whip the eggs thoroughly. In a deep saucepan or double boiler put the cheese and spinach. On low heat, stir the mixture gently until the cheese has melted. This will likely become slightly liquidy from the water in the spinach. To add the eggs it is best to "temper" them by adding small amounts of the cheese mixture into eggs in the bowl and whisking. After a cup or two has been blended in, gradually pour this back into the cheese mixture, stirring constantly. Keep stirring until the sauce thickens.

Assembly: Cook lasagna noodles in boiling water until cooked al dente. Put a layer of noodles in the bottom of the casserole dish and spoon in a layer of the meat mixture. You can alternate layers of the meat and cheese mixtures or put two layers of meat and one of cheese - it's up to you. You should end up with a final layer of noodles to sprinkle the Mozzarella cheese on. Bake for 30-40 minutes. Allow to set 8-10 minutes before serving.

This dish can be prepared a day ahead, just cover and refrigerate.