12 to 16 ounces G-free Lasagne noodles (enough to cover a 9 x 13 pan 4 times)
2 Tbsp olive oil
1 medium onion, diced about 1/4 inch or chopped
2 cloves garlic, minced
1 pound lean ground beef
1/2 pound (about 2 large links) G-free Italian Sausage, casing removed
6 ounces sliced mushrooms
16 ounces tomato sauce (or a mixture of tomato sauce and some diced tomatoes)
6 ounces tomato paste, mixed with 3/4 cup of water
1 Tbsp G-free Worcestershire sauce
1/4 cup red wine
1 tsp salt
1/2 tsp each oregano, thyme, rosemary, basil, and freshly ground black pepper (or 1-1/2 tsp Italian seasoning and the pepper)
1 tsp chopped parsley
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 15-ounce carton ricotta cheese
1/2 cup grated Parmesan cheese
1-1/4 cup grated Monterey Jack cheese, divided (1 cup for filling, reserve 1/4 cup for top)
1 Tbsp olive oil
1 tsp salt
Using a large saucepan, heat the olive oil over med-high heat, add the onion and garlic and sauté for about 3-4 minutes, until onion becomes translucent. Add ground beef and Italian sausage and cook about 4 minutes more, breaking it up as you go, until it’s mostly browned. Add mushrooms and cook 3-4 minutes more. Add the tomato sauce and tomato paste mixture, mix well. Add the Worcestershire sauce and wine, stir. Add the herbs and seasonings, mix well, and bring to a boil. Reduce heat to low and simmer while you prepare the rest of the lasagne.
Boil water and cook lasagne noodles as manufacturer directs. Combine filling ingredients in large mixing bowl and mix thoroughly. Drain lasagne noodles and layer into 9 x 13 baking dish: sauce, noodles, filling, noodles – repeat – spread sauce generously over top.
Bake at 350° F for 45 minutes, covered. Remove cover and sprinkle 1/4 cup jack cheese on top. Bake 15 minutes more, serve.
NOTE: You may assemble this lasagne and refrigerate it to bake the next day. Allow about 30 minutes more covered baking time.