I'm making a big batch of spinach ricotta lasagna today, and haven't decided which sauce recipe to use. I usually do a chunky meat and vegetable sauce that kind of doubles as filling and sauce, or just jarred marinara to cut out a step, but I have time to do it all from scratch today, and have pickier eaters so want to go with a simpler sauce. I'm deciding between the Marcella Hazan tomato sauce with onions and butter, or a slightly spicy sauce I use with butternut or eggplant parmesan - olive oil, diced canned anchovy filets, minced garlic, crushed red pepper, cooked with canned whole or crushed tomatoes.

I'm leaning toward the extra little kick from the anchovy red pepper sauce, but any thoughts on what would go best in a spinach cheese lasagna?