Three-Cheese Lasagna with Italian Sausage

I'm a foodie, a chowhound, a gastronaut, and I love to cook!

I grated the carrots for speed but this recipe cooks down to nothing, it could easily absorb some more vegetables, zucchini, broccoli, cauliflower, mushrooms, etc, would just need some additional seasoning and possibly a second can of tomatoes.
DELICIOUS!
I highly recommend packing it full of veggies and be sure to drain the fat from the sausage meat, possibly even do the sausage meat in another pan or first and then thoroughly drain before adding the other stuff. I also added a bunch of spinach, a whole 400g bag, blasted it in the microwave for 3mins and squeezed out excess water and added to ricotta mixture.

subheading: Sauce:

1 tablespoon olive oil

1 cup chopped onion

¾ cup finely chopped peeled carrots

2 tablespoons minced garlic

8 ounces lean ground beef

6 ounces spicy Italian sausages, casings removed

1 28-ounce can crushed tomatoes with added puree

¼ cup tomato paste

¼ cup chopped fresh basil

1 tablespoon golden brown sugar

1 tablespoon dried oregano

1 bay leaf

½ teaspoon dried crushed red pepper

subheading: Lasagna:

15 lasagna noodles (about 12 ounces)

2 15-ounce containers part-skim ricotta cheese

1 cup grated Parmesan cheese (about 3 ounces)

1 10-ounce package frozen chopped spinach, thawed, drained, squeezed dry

2 large eggs

4 ¾ cups grated mozzarella cheese (about 1 ¼ pounds)

Directions at bonappetit.com

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