How To Make Homemade Italian Lasagna

My husband comes from an Italian family, so he grew2 (8 ounce) packages cream cheese, softened
up eating authentic Italian food. Shortly after we got3 eggsbread crumbs
married, my mother-in-law invited me over to her homeParmesan cheese, gratedsalt to tastepepper to
so that I could learn to make their family lasagnatastegarlic powder to taste
recipe. We spent the afternoon making homemadeIn a large saucepan, brown the finely chopped onions in
garlic bread, salads and of course, the lasagna.2 tablespoons olive oil. Add in the lean ground beef,
Here is the recipe that she passed down to me, andsalt, black pepper and garlic powder. Fry the beef until
now I am passing it down to my daughter.its done and no longer pink. Drain off the excess
Italian Lasagna Recipegrease and discard. Stir in the rest of the tomato
Sauce:sauce ingredients and heat the sauce over medium
2 tablespoons olive oilheat for 10 minutes and then turn the heat down to
2 small onions, finely choppedlow and simmer sauce for 30 minutes.
1 teaspoon table saltIn a medium sized bowl, combine all of the filling
1/2 teaspoon black pepperingredients. Use enough bread crumbs to hold the
1/2 teaspoon garlic powdermixture together.
2 lb. lean ground beefIn a large stock pot, cook the lasagna noodles in hot
2 (6 ounce) cans tomato pastesalted water according to package directions. Drain
2 (15 ounce) cans tomato saucewater and set aside.
2 teaspoons granulated sugarIn a large rectangular baking dish, alternate layers of
1 cup watersauce, pasta noodles and filling until all ingredients are
Filling:used. Sprinkle the top with grated Parmesan cheese.
1 lb. Mozzarella cheese, shreddedCover the baking dish with one layer of aluminum foil.
2 packages frozen chopped spinach, cooked and wellBake in a 350 degree oven for 1 hour, remove foil
drainedfrom baking dish and bake for an additional 15 minutes.