• Break 16 ounces lasagna noodles into 2-inch pieces, then boil the noodles according to the al dente instructions on the package. Drain the noodles and set aside.
• Preheat the oven to 350 degrees Fahrenheit. Spray a 12x17 sheet pan with non-stick cooking spray.
• In a medium skillet, add 2 cups spinach, and saute over medium heat. After 2-3 minutes, the spinach will cook down and wilt.
• In a medium bowl, mix 2 cups ricotta cheese and cooked spinach. Season with salt and pepper to taste, then set aside.
• In a large skillet, add 1 tablespoon olive oil and heat over medium-high heat. Cook the 1 pound ground beef and 1/2 pound Italian sausage until no longer pink. Add 2 garlic cloves, and 1 shallot, and cook for 3 minutes or until tender. Remove any excess grease from the skillet before adding 4 cups jarred marinara sauce.
• Add the marinara sauce, 1 tablespoon Italian seasoning, and salt and pepper to taste.
• Combine the meat sauce with the cooked lasagna noodles and stir to coat the noodles well. Stir in 1 of the 2 cups mozzarella cheese.

To Assemble

• Pour the meat and noodle mixture onto the prepared baking sheet. Spread it evenly onto the pan.
• Drop spoonfuls of the ricotta mixture on top of the lasagna.
• Last, sprinkle the remaining mozzarella and 1 cup parmesan, on top.
• Bake uncovered for 35 minutes or until the cheese is browned and bubbly.
• Allow the lasagna to cool before garnishing with fresh basil and serving.