Wine-Tasting Lasagna

Cook lasagna noodles according to package directions, except omit any oil or salt; drain. Rinse with cold water; drain again. Place noodles in a single layer on a sheet of foil; set aside. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside.

In a 4- to 5-quart Dutch oven, cook and stir beef, sausage, onion, carrot and garlic over medium-high heat until meat is browned. Drain off fat. Stir in undrained tomatoes in puree, tomato paste, brown sugar, oregano and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 15 minutes, stirring occasionally. Remove from heat; stir in fresh basil. Remove bay leaf; discard. Set sauce aside.

In a medium bowl, combine egg, ricotta cheese, cottage cheese, 1/2 cup Parmesan cheese and black pepper. Stir in spinach.

To assemble, spread 1/2 cup of the sauce evenly in the bottom of prepared baking dish. Arrange 3 lasagna noodles in the dish. Spread with half of the filling. Top with 1 cup of the mozzarella cheese. Top with half of the remaining sauce, spreading to evenly cover cheese. Top with 3 more noodles, remaining filling, and 1 cup mozzarella. Top with remaining noodles and sauce.

Bake, covered, in a 350 degree oven for 40 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake, uncovered, for 15 to 20 minutes more or until heated through. Let stand for 15 minutes before serving.