Rusty lasagna

Ingredients:

1 pound ground beef, or ground sausage or both
1 regular can tomato puree
2 large cans tomato sauce
1 small can Italian flavored tomato paste
1 small onion
1 clove garlic
Spices (basil, oregano, Italian seasoning and parsley)
1 pound ricotta
1 cup parmesan
1 egg
Olive oil
1 pound mozzarella
Fresh mushrooms
Blanched spinach, optional
Lasagna noodles, usually a box and a half

Preparation:

Brown meat in olive oil with finely chopped onion and garlic. Drain meat but save oil for sauce.
Refrigerate meat until ready to use. Heat tomato paste in oil until it is thinned out a bit, 5 minutes.
Add tomato sauce, tomato puree, mushrooms and spices. Cook on medium for at least 4 hours.
Mix together ricotta cheese, parmesan, parsley and egg in a medium bowl.
Cook lasagna noodles right before you are ready to put it together.
Put a little sauce on the bottom of the lasagna pan so that the noodles do not stick.
First layer of noodles go lengthwise in the pan. Make sure that they overlap.
Sprinkle some meat on top of the noodles. Put a teaspoon of ricotta mix every few inches along the noodles.
Sprinkle some mozzarella on top and cover with sauce. The next layer should go crosswise.
Repeat until you use all ingredients. A layer of noodles on the top.
Cover with sauce and sprinkle with remaining mozzarella. Heat in a 350 degrees F oven for about an hour.