MEAT SAUCE: Brown the lean ground beef and the Italian sausage in a large heavy frypan. Mash well to have a fine, smooth sauce. Pour off all the fat. Transfer to a large kettle. Add some oil to the frypan and saut=82 the vegetables until limp but not brown. Transfer to the kettle. Add the tomato paste, tomato sauce and crushed Italian tomatoes to the kettle with the wine, herbs and spices. Simmer for 1 hour. Taste and adjust seasoning. Add sugar if necessary. Comtinue simmering for 3 hours or longer. FILLING: Thoroughly wash spinach. Put in a double boiler and steam spinach until cooked but not overcooked. Drain and chop. Put into a medium bowl and add Quark or low fat cottage cheese. Mix in 4 large eggs. Add some salt and pepper if desired. Set aside. Grate Swiss cheese and set aside. Slice mozzarella and set aside. For a lasagna pan of 10 x 14 x 2 inches you need 15 lasagna noodles. Cook noodles in rapidle boiling salted water until just tender. Rinse under running water and set aside. TO ASSEMBLE: In the bottom of a lasagna pan 10 x 14 x 2 in. spoon a layer of sauce to coat the bottom. Lay down a row of noodles. Cover with some of the spinach mixture. Lay a row of noodles crosswise. Cover with some of the Swiss cheese. Lay another row of noodles lengthwise. Cover with another layer of sauce. Repeat layering process until dish is full. Cover everything with a layer of mozzarella cheese and bake in an oven set at 350F. until top is melted= and lasagna is heated through. *** This sauce is mild, if you want more spice add some chili peppers with caution. *** Serve with a fresh salad and some fresh French or Italian crusty bread. Enjoy. Posted to MealMaster Recipes List, Digest #156 Date: Wed, 05 Jun 1996 14:17:32 -0700 From: Jo & Pete