2 lbs. lasagna
4 tbsp. butter
2 lbs. fresh mushrooms, cleaned and sliced
4 (10 oz.) pkgs. frozen chopped spinach, cooked and drained
2 (15 oz.) containers Ricotta
2 lg. eggs
Freshly grated nutmeg
2 lbs. Mozzarella
1 c. grated Parmesan cheese

With the 4 tablespoons of butter in a large deep pot, saute the mushrooms about 10 minutes, stirring constantly. While you are doing this, bring a large pot of water (6 1/2 quarts) to a rolling boil. Add 3 tablespoons of salt, stir and add the pasta. Cook for 10 minutes.

Transfer the mushrooms to a large bowl. Stir in the spinach (which has been well drained) and the Ricotta and mix well. Stir in the eggs and several gratings of fresh nutmeg. Season with salt and pepper. Cover the bowl while you drain the pasta. Use the sauce from the one gallon homemade tomato sauce recipe.

To assemble: Spoon a thin layer of sauce over the bottom of two 9x13 baking dishes. Add a layer of pasta in three rows in each pan, lengthwise, filling in with pieces as needed to cover the entire surface. Over this, spoon more sauce. Top with half of the mushroom/spinach mixture, a quarter for each pan. Sprinkle with a third of the Mozzarella and Parmesan. Top with another layer of lasagna, repeat the layering of the sauce, mushroom mixture, Mozzarella, Parmesan. Again, another layer of pasta, and sprinkle on the remaining Mozzarella; then the sauce, in equal amounts, which is finished with Parmesan cheese on top.

In a preheated 375 degree oven, bake for 45 minutes, or until it is golden brown on top and starts to bubble. Let stand 10 minutes before serving.

This recipe can be done ahead, cooled, tightly covered and frozen. To reheat, bake in a preheated 350 degree oven for about 45 minutes.

ONE GALLON HOMEMADE TOMATO SAUCE:

4 (35 oz.) Italian whole plum tomatoes with liquid
1 (6 oz.) tomato paste
1/2 c. olive oil
4 tbsp. butter
2 c. onion, finely chopped
2 tsp. chopped garlic
2 bay leaves
1/4 c. chopped fresh basil or 1 tbsp. dried basil
1/2 c. chopped fresh parsley
1 tbsp. sugar

Drain the liquid from the tomatoes and pour into large pot. Puree the tomatoes and add this to the pot. Heat the olive oil with the butter in a large frying pan. Cook the onion and garlic about 5 minutes, stirring constantly, then add mixture to the puree, along with the bay leaves, basil, parsley, sugar, salt and pepper. Simmer 30 minutes or longer, stirring often. Strain out the bay leaves before mixing with pasta.