Lasagna with Beschimilla sauce

Some ready made sauce in the supermarket are too acidic. So I made up my own sauce.

Improvised - Classic Lasagne recipe from Catelli
12 Catelli Lasagne Noodles
30 ml (2 Tb) olive oil
1 each onion and garlic clove, chopped
650 g (1 1/3 lb) lean ground beef or pork
1 jar (700 ml) Catelli Garden Select Chunky Pasta Sauce or Your favourite flavour
50 ml (1/4 cup) chopped fresh parsley
75 ml (1/3 cup) water
500 g (1 lb) ricotta or cottage cheese
1 packet (300 g) frozen chopped spinach, thawed and well drained (optional)
50 ml (1/4 cup) shredded mozzarella cheese or grated parmesan cheese

Fill a large pot with water and bring to a rapid boil. Add salt if desired.
Add pasta and stir until water returns to a boil
Cook stirring occasionally until desired tenderness, about 12 minutes or so.
Drain, rinse with cold water; drain well.

In a saucepan, heat oil; coom onion and garlic until tender.
Add beef; cook until browned; drain fat.
Stir in sauce, parsley and water. Simmer 1o - 15 minutes.
combine ricotta cheese with spinach.
Spread 1/4 sauce in 13" x 9" baking dish. top with 3 noodles, another 1/4 sauce and 3 more lasagne noodles.
Spread cheese mixture over noodles. Top with 3 more noodles and 1/4 sauce; cover with remaining 3 noodles and sauce. Sprinkle top with mozzarrella cheese and beschimilla sauce.
Cover and bake at 180 C (350 C) for 30 - 35 minutes.
Let stand 10 minutes before serving. Will post beschimilla sauce later.