Spinach Lasagna with Homemade Ragu

Preheat oven to 375 degrees F (190 degrees C).

Into a pan, add Ground Beef (1 lb) and Ground Pork (8 oz). Cook until meat is almost done, breaking it up with a spoon as you go. Drain the fat, reserving about 1 tablespoon.

Return pan to the heat. Add Celery (2 stalks), Carrots (2), and Onion (1). Cover and cook for 4 minutes.

Add Salt (1/2 tsp), Ground Black Pepper (1/2 tsp), Garlic (1 Tbsp), Tomato (1), Tomato Paste (2 Tbsp), Water (1/4 cup), and Milk (3/4 cup). Mix.

Bring to a boil, then lower heat to medium. Cover and cook for 30 minutes, stirring regularly, until almost all of the liquid has evaporated. Remove from heat.

In a mixing bowl, add thawed Frozen Spinach (1 cup), beaten Eggs (2), and Ricotta Cheese (1 1/2 cups). Mix until well combined.

Add Shredded Cheddar Cheese (1/4 cup). Mix well.

Into the bottom of a lasagna pan, spread Marinara Sauce (2 1/2 cups). Add a layer of the No-Boil Lasagna Noodles (1 pckg). Spread them with some of the spinach-ricotta mixture, followed by a layer of the meat mixture. Sprinkle Shredded Cheese (to taste) over top.

Repeat the layers again. Then add one last layer of noodles, followed by additional marinara sauce and cheese.

Cover dish with foil. Bake for 55 minutes.

Remove foil and bake for another 10 minutes, or until cheese is golden-brown.

Let lasagna rest for 10 minutes before slicing and serving.