Heat the olive oil and sauté the chopped onion over moderately low heat until softened and translucent, about 6–7 minutes. Add the garlic and sauté for a minute, then add the tomatoes and herbs. Simmer for about 30 minutes, adding a little white wine or tomato juice if it looks too thick.

While the sauce is cooking, make the meat layer. Heat the tablespoon of olive oil in a separate skillet and sauté the Smart Ground for 3 minutes. Add the Italian sausage pieces, and sauté for another 2 minutes.

While the sauce is cooking, steam the spinach for 3–4 minutes. Squeeze out all the green juice (saving it, of course, for stock), chop it, and set aside on a triple layer of paper towels to cool.

Get a large mixing bowl, break in the eggs and beat them with a whisk. Add the ricotta, parmesan, mozzarella, chopped spinach, nutmeg, salt and pepper, and mix well.

Preheat the oven to 375°F. Now, you get to be an architect! Lightly coat a large, deep 9 x 13-inch baking dish with olive oil or non-stick cooking spray. Ladle in about a cup of the hot sauce.

Add a layer of lasagna noodles. Cover with about ⅓ of the ricotta mixture (or ½ of it if you are only making three layers instead of four), and then sprinkle with either ⅓ or ½ of the Smart Ground and Italian sausage. Sprinkle some of the mozzarella over the Smart Ground and Italian sausage, and then ladle sauce over the top.

Repeat step 6 at least once more (or twice if you have enough sauce remaining).

For your last layer, end with the lasagna noodles and cover with all the remaining sauce. Cover tightly with foil and bake for 45 minutes.

When the timer goes off, remove the foil, add the remaining mozzarella, and put the dish back in the oven for another 15–20 minutes.

Take the lasagna out of the oven and let it rest for at least ten to fifteen minutes before you try to cut it into portions. Make a salad and have a lovely glass of Cabernet or Chianti Classico while you smell the aroma and anticipate how delightful it will taste.