Lasagna

Please answer: Did this meal feed 4 adults? How did it taste and would you like it again?

Ingredients:
1 pound bulk hot Italian sausage
1 onion, chopped
3 cloves garlic, minced
1 (6 ounce) can tomato paste
2 (15 ounce) cans stewed tomatoes
sea salt and ground black pepper to taste
1/2 cup chopped fresh basil
1/4 cup chopped fresh oregano
2 (8 ounce) packages cream cheese, at room temperature
1 pound frozen chopped spinach, thawed
9 lasagna noodles
2 (8 ounce) balls of fresh mozzarella, sliced
1 cup grated Asiago cheese
1 cup grated Parmesan cheese

Directions

1. Cook the Italian sausage in a large pot or Dutch oven over
medium-high heat until lightly browned. Drain any excess grease, then stir in
the onion and garlic. Cook and stir until the onion has softened and turned
translucent, about 5 minutes more. Stir in the tomato paste, and stewed
tomatoes. Bring to a simmer, then reduce heat to medium-low, and simmer for 15
minutes. Season to taste with salt and pepper, then stir in the basil and
oregano; simmer 5 minutes more then remove from the heat.

2. While the sauce is simmering, stir together the cream cheese and
chopped spinach until blended. Leave the spinach soggy, the water will help
thin out the cream cheese to a sour cream-like consistency.

3. Preheat oven to 400 degrees F (200 degrees C).

4. Place a small amount of sauce in the bottom of a 9X13 pan. Place
3 lasagna noodles on top of the sauce, and spread with 1/3 of the spinach
mixture. Spread 1/3 of the meat sauce over this, and then layer with 1/3 of the
mozzarella. Sprinkle with 1/3 of the Asiago cheese and 1/3 of the Parmesan
cheeses. Repeat layers two more times, ending with cheeses on top.

5. Cover the dish with aluminum foil, and bake in preheated oven
for 40 minutes. Uncover, and continue baking until the top is bubbly and golden
brown, 15 to 20 minutes.
Optional: Add 1 chopped chipotle pepper in adobo sauce to the meat sauce. Add thinly sliced zucchini to each layer.