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8 ounces ground chuck (preferably 80/20)
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8 ounces bulk sweet Italian pork sausage
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1 small yellow onion, finely grated on smallest holes of a box grater (about 1/3 cup)
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1 ounce Parmesan cheese, finely grated (about 1/4 cup)
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1 large egg, beaten
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1 large garlic clove, grated
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1/2 cup Italian-seasoned breadcrumbs
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1 1/2 teaspoons dried basil
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1 teaspoon fennel seeds, lightly crushed
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1 teaspoon kosher salt
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1/2 teaspoon black pepper
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3 tablespoons extra-virgin olive oil
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1 medium yellow onion, chopped (about 1 cup)
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1 large carrot, peeled and chopped (about 1 cup)
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1 celery stalk, chopped (about 1/2 cup)
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1 tablespoon dried Italian seasoning
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1/2 cup dry white wine
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6 cups lower-sodium chicken broth
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1 teaspoon kosher salt
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8 ounces uncooked lasagna noodles, broken into 2-inch pieces (about 3 cups)
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4 cups baby spinach (5 ounces)
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1/3 cup finely grated Parmesan cheese, plus more for garnish
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1 cup heavy whipping cream
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Shredded mozzarella cheese, whole-milk ricotta cheese, and chopped fresh basil, for serving
