Preheat the oven to 350°, and bring a large pot of lightly salted water to boil for the noodles while you prep the other ingredients:

Brown the ground beef in about 2 teaspoons of olive oil. Season with salt, pepper, the oregano and rosemary. Drain off the grease and set aside.

Brown the sausage in another frying pan and season with the red pepper flakes and freshly ground pepper to taste. Drain off the grease and set aside.

Defrost the spinach in your microwave, add a dash of nutmegif desired, and set aside. Fry the bacon until crisp. Drain, chop, and set aside.

Slice the mozzarella thinly. Set aside.

Noodles done? Oven ready? Now you can assemble. Grease a 13x9 pan with olive oil, and lay down with one layer of noodles. Everything else is up to your whim. Lessee, half the spinach, half the ricotta, half the bacon, some sauce, some olives, a layer of noodles? Then half the sausage, half the mozzarella, rest of the spinach, some sauce, half the ground beef, rest of the olives, noodles. What's left? Sausage, ricotta, beef, noodles, sauce and mozzarella. Whadwemiss? The order doesn't matter. Start with a layer of noodles at the bottom and end with sauce and a cheese at the top, and you can't go wrong. Bake for about 45 minutes in your 350° oven.

Try to refrain from a can of plain ole black olives. Have some fun with Calamatas, niçoises, or maybe something oil-cured.

It's a lot more fun (and cheaper) to use bacon ends trimmed of their fat than boring processed strips of bacon. ‘Sklonk’ bacon our family always called it.

A double recipe brings an 8 quart full-length steam pan not quite to overflowing. As this recipe takes a lot of time and freezes very well, go ahead and make a huge quantity. It won't last long.