salt, pepper, crushed red pepper flakes, oregano, basil
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 375 degrees.
To make sauce: In a skillet, brown the ground beef & sausage until cooked through; drain grease. Add 2 cups (saving about a cup for the top and bottom of lasagna) of the pasta sauce to the meat in the skillet; stir, then set aside.
To make filling: Combine ricotta, cottage cheese, parmesan, spinach and eggs.
Cover bottom of a 9x13 inch pan with 1/2 cup of Ragu (from the jar, not the skillet), then place 4 noodles over sauce. Layer 1/2 of the cheese/spinach mixture, then 1/2 of the meat sauce, then 1 cup of mozzerella, then 3 more noodles. Do it again. End with about a half cup of Ragu and a sprinkle of mozzerella. Top w/the salt, pepper, crushed red pepper flakes, oregano, and basil.
Cover w/tin foil and bake for 30 minutes. Uncover and bake for another 25 or so. Let stand 10 minutes before cutting.