If baking lasagna immediately, preheat oven to 375°.

Start the sauce:  in a dutch oven or large saute pan, heat 2 TB olive oil over med-low heat. Add onions and cook until they begin to soften, 3-5 mins. Add minced garlic and cook another minute. Turn heat up to medium and add ground beef and sausage, breaking up with a wooden spoon as it cooks. When the meat is evenly brown, add spices, tomato paste, and diced tomatoes, stirring to combine. Bring sauce to a simmer and cook for one hour, stirring occasionally. If the sauce begins to look dry at any point, add a little water, broth, or even a splash of good red wine.

If using cooked noodles, fill a stock pot 3/4 full of water and set to boil (if using no-boil noodles, skip to next step). When water reaches a roiling boil, add 2 TB salt, then carefully add noodles, giving them a swirl with a spoon to make sure they don’t stick together. Cook noodles to al dente consistency and cool on parchment or wax paper.

Make the vegetable mixture:  In a separate large skillet, heat 1 TB olive oil over medium-low heat. Add onions and cook about 5 minutes, then add broccoli and spices. Saute about 5 minutes until broccoli begins to cook down a bit, then add the fresh spinach. Don’t be alarmed by the volume of the spinach; it will cook down to a fraction of that. Cook until spinach is wilted and remove vegetables from heat.

Layer your lasagna:
1) Ladle a spoonful of sauce on the bottom of a 9×13 pan (casserole dish, baking pan, or disposable foil, if freezing)
2) Add a layer of noodles, cutting into pieces if needed to fit pan
3) Spread 1/2 of cottage cheese mixture evenly across noodles
4) Add 1/2 of vegetable mixture, distributing evenly
5) Lay half the thinly sliced mozzarella across veggies
6) Repeat layers 1-5
7) End with a layer of noodles topped with sauce, taking care to cover exposed noodles to avoid dry edges.
7) Spread remaining mozzarella slices on top; sprinkle with remaining Parmesan. If desired, add a little extra chopped parsley or dried basil for color

If freezing, let the lasagna cool completely and wrap tightly with plastic wrap, then a double layer of foil. Freeze for up to 3 months. Before baking, remove from freezer and allow to defrost for 24 hours in refrigerator.

If cooking immediately, place the lasagna on a foil-lined baking sheet (to catch any drips), and place in a 375° oven for 55-60 minutes, until bubbly and brown on top. Let rest for 10-15 minutes before serving.