1-Boil the 16 ounces of lasagna noodles in a large pot for about 10 minutes until al dente, then drain and transfer to a large mixing bowl.

2-Preheat the oven to 350°F.

3-In a skillet over medium heat, cook the ½ pound ground beef, ½ pound Italian sausage, 1 diced yellow onion, and 2 tablespoons minced garlic until browned, then drain excess fat.

4-Stir in the 24 ounces pasta sauce, 2 teaspoons Italian seasonings, salt, and ground black pepper to taste; simmer for 10 minutes.

5-In a separate bowl, combine the 2 cups ricotta cheese, 8 ounces thawed and drained frozen spinach, salt, and ground black pepper to taste.

6-Pour the meat sauce over the cooked noodles and mix; add 1 cup shredded mozzarella cheese and 1 cup grated Parmesan cheese, then stir to combine.

7-Lightly grease a 13×18-inch sheet pan with nonstick cooking spray.

8-Spread the lasagna mixture evenly on the pan.

9-Dollop the ricotta mixture over the top.

10-Sprinkle the remaining 1 cup shredded mozzarella cheese and 1 cup grated Parmesan cheese on top.

11-Bake uncovered for 35 to 40 minutes until the cheese is golden and bubbly.

12-Let cool for 10 minutes before serving.