2 lbs. fresh spinach, stemmed, or 2 pkgs. (10 oz.) frozen leaf spinach, thawed
1 container (15 oz.) ricotta, pushed through a sieve
8 oz. Mozzarella, grated
2 egg yolks
1/3 c. chopped fresh parsley
1 1/2 tsp. salt, plus more for spinach
1/2 tsp. freshly ground black pepper, plus more for spinach
1/4 tsp. freshly grated nutmeg, plus more for spinach
10 tbsp. unsalted butter
2 c. coarsely chopped onion (about 1 1/2 med. onions)
5 cloves garlic minced
8 to 10 oz. mushrooms, coarsely chopped or sliced
3 tbsp. dry white wine

PARMESAN CHEESE SAUCE:

2 c. heavy cream
2 c. freshly grated Parmesan cheese
2 tbsp. flour
1/4 c. milk
2 tbsp. brandy or cognac
2 tbsp. olive oil
2 cans (1 lb. 12 oz. each) imported whole plum tomatoes, drained well, tomatoes halved lengthwise if lg.
Salt
Freshly ground black pepper
3 sheets fresh green pasta or substitute 1 pkg. (16 oz.) dried lasagne

1. FILLING: Wash fresh spinach in several changes of lukewarm water; drain. In large pot, cook spinach covered, over medium-high heat with just the water that clings to the leaves. Stir once or twice. Cook just until wilted, about 4 minutes. Drain. Work in batches if necessary. Rinse spinach under cold water to stop cooking. If using frozen spinach, omit this step.

2. Squeeze all excess moisture from spinach. Coarsely chop; set aside.

3. In large bowl combine sieved ricotta, Mozzarella, egg yolks, parsley, salt, pepper and nutmeg. Beat with wooden spoon until blended and fluffy. Set aside.

4. Heat 2 tablespoons of the butter in large skillet over medium heat. When foam subsides, add onions. Saute until wilted, 5 to 6 minutes. Add garlic; saute 2 minutes. Transfer onion mixture to bowl with ricotta mixture.

5. Heat 3 tablespoons of the butter in same skillet over high heat. When foam subsides, add spinach. Season with salt, pepper and nutmeg. Toss over high heat until dry, 4 to 5 minutes. Add to bowl with ricotta mixture.

6. Heat 3 tablespoons butter in same skillet over medium heat. When foam subsides, add mushrooms. Saute until light golden, 2 to 3 minutes. Add wine, stir until moisture has evaporated. Add mushrooms mixture to bowl. Mix to make sure all ingredients are evenly distributed. Set aside.

7. PARMESAN CREAM SAUCE: Boil cream gently in heavy saucepan over medium heat, 5 minutes. Add Parmesan, reserving about 3 tablespoons. In small bowl whisk together flour and milk until smooth. Strain into sauce. Cook over medium heat until cheese has melted an sauce has thickened slightly. Add brandy; simmer 1 minute. Set aside, with waxed paper laid directly on surface of sauce.

8. Heat oil in skillet over medium heat until rippling. Add tomatoes; toss without breaking until slightly dried out, about 3 minutes. Transfer to plate. Season with salt and pepper. Reserve.

9. Heat large pan of water to boiling. Add salt. (A roasting pan set over 2 burners works well for this.) Gently boil sheets of pasta until al dente. If using fresh pasta, this will take about 30 seconds. Carefully drain pasta with 2 large slotted spatulas. Gently pat dry with paper towels.

10. ASSEMBLY: Butter a 14 x 10 x 2 1/2 inch baking dish with 1 tablespoon of the butter. Preheat oven to 400 degrees.

11. Dribble a little of the cream sauce in bottom of pan. Lay sheet of pasta over; allow edge of sheet to go up sides of pan and overhang. Correct seasonings in filling mixture. Carefully spoon half the filling evenly over pasta. Arrange half the tomatoes over the filling; top with about 1/3 of the cream cheese. Lay second sheet of pasta over; top with remaining filling and the second 1/3 of the sauce. Lay third pasta sheet over. Trim edges of top sheet to fit pan. T rim overhanging edges of bottom 2 layers, leaving a 3/4 inch border. Fold border over onto top sheet. Top with remaining tomatoes, sauce and the reserved 3 tablespoons Parmesan. Dot with the remaining 1 tablespoon butter cut into bits.

12. Bake 40 to 45 minutes or until golden. Let sit 10 minutes before cutting into squares.