1 (1 lb. 12 oz.) can Italian tomatoes
1 lb. bulk Italian sausage
1 c. chopped onion
2 cloves garlic, minced
2 (6 oz.) cans tomato paste
1 1/2 c. water
2 (4 oz.) cans mushroom stems & pieces, drained
1/4 c. chopped fresh parsley, divided
1 tsp. dried oregano leaves
1 tsp. dried basil leaves
1/4 tsp. pepper
2 dashes hot pepper sauce (Tabasco)
1 bay leaf
2 (10 oz.) pkg. chopped spinach, thawed
1 (15 oz.) carton ricotta cheese
8 oz. mozzarella cheese, shredded
2 eggs, slightly beaten
6 tbsp. Romano cheese, divided
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. ground nutmeg
12 lasagna noodles, cooked & drained

Puree tomatoes in blender until smooth; set aside. Cook sausage, onion and garlic in Dutch oven until meat is browned. Stir in pureed tomatoes, tomato paste, water, mushrooms, 2 tablespoons of the parsley, oregano, basil, pepper, Tabasco and bay leaf. Simmer, partially covered, 45 minutes. Remove bay leaf.

Drain and squeeze water from thawed spinach in sieve. Combine spinach, 2 tablespoons parsley, ricotta, mozzarella, eggs, 4 tablespoons Romano, salt, pepper and nutmeg in bowl; mix well. Spread 1/3 cup filling on each noodle; roll up.

Place 1 1/2 cups sauce in 13 x 9 x 2 inch baking dish (3 quart). Arrange stuffed noodles in dish. Top with remaining sauce and 2 tablespoons Romano cheese.

Bake in 350 degree oven for 30 minutes or until hot. Let stand for 10 minutes before serving. To hold; cover with foil and reduce heat to 200 degrees. Holds up to 1 hour.