Spinach Lasagne

1 pkg chopped leaf frozen spinach
2 lbs lean ground beef
1/2 lb pork sausage
1/2 tsp oregano
1.5 tsp salt
1/2 tsp pepper
1.5 tsp worchestershire sauce
1  10z pkg lasagne noodles
4 c grated mozarella or jack cheese
2 cans cream of mushroom soup
1.5 cans milk
1  8oz can tomatoe sauce 
1/2 c grated parmesan cheese

Cook frozen spinach until tender and drain very, very, very well.  Brown beef 
and sausage and drain off excessive fat and sprinkle with salt and pepper.  
Mix soup and oregano and worchestershire sauce until smooth.  Grease large 
lasagne pan and arrange half the meat, half the cheese and half the spinach on 
half of the noodles.  Pour half soup mixture over all.  Repeat and spread tomato 
sauce over the top and sprinkle with parmesan cheese. 

Bake 350 degrees for 30 minutes or longer if it has been in the fridge.  
May be made day ahead and kept in the fridge and baked before serving.

from Louise Gerber from Florence Broberg