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A Lot of Lasagne

DIRECTIONS

In a large pot of boiling salted water, cook the lasagne noodles in four batches, stirring occasionally, until flexible but not tender, about 7 minutes. Remove noodles from water as they are cooked and plunge them into a large bowl of cold water. As soon as you add another batch of noodles to the boiling water, remove the cooked noodles from the cold water and lay them out one by one on paper or cloth towels. Pat dry on both sides. (Noodles can be cooked up to 2 hours ahead and held at room temperature.)
In a large mixing bowl, combine the spinach, ricotta, eggs, parmesan, salt, and pepper. Stir vigorously to whip and combine. Set aside. (Refrigerate, covered, if you will not be using it at once.)
In a heavy 3- to 4-quart pot or Dutch oven, warm the oil over medium heat for 1 minute. Add the garlic and cook until it turns toasty brown. Remove and discard the garlic. Add the onion and the parsley and sauté for 3 minutes, stirring occasionally. Raise the heat to high. Add the wine and cook it off (about 2 minutes). Add the sausage and ground chuck. Break up large pieces with the edge of a wooden spoon and cook, stirring, until the meat is no longer pink. Add the tomatoes, sugar, oregano, and basil. Reduce the heat and simmer the sauce for 45 minutes. Add salt and pepper to taste.
Spread a thin layer of meat sauce over the bottom of the baking pan. Trim the pasta, if necessary, to fit 8 pieces (first layer) into the pan. Top the pasta with a thin layer of the ricotta mixture. Dab the top of the ricotta with some of the meat sauce (a little more than a cup). Add another layer of pasta, another layer of ricotta, and more sauce. Continue in this fashion until the pasta is used up. You will have four layers of pasta. Top the last layer of pasta with a thin layer of meat sauce. Sprinkle the mozzarella cheese evenly over the lasagne.
Cover the pan loosely with aluminum foil. Bake in a preheated 400°F oven for 30 minutes. Remove foil and bake for 10 additional minutes, or until the cheese starts to show light brown speckles. Remove the lasagne from the oven and let it stand for 10 minutes before cutting and serving. Serve with additional sauce and grated parmesan on the side.