In large pot of boiling water, cook 16 ounce lasagna noodles according to directions.

Combine: 1 egg 4 tbsp. Parmesan cheese 1 container Ricotta cheese (15 oz.) 1/8 tsp. nutmeg Salt and pepper to taste

In baking dish (approximately 9x13), alternate layers of meat sauce, noodles, spinach and meat sauce again. Sprinkle with Mozzarella cheese on middle layer and top heavily. Bake at 350 degrees for 20 to 30 minutes until bubbly.

MEAT SAUCE:

Brown: 1 lg. onion, diced

Drain. (If using mushrooms, add 1/4 pound fresh mushrooms halfway through cooking.)

In large pot, combine this mixture with: 1 can (8 oz.) tomato sauce 2 cans (16 oz. each) stewed tomatoes 2 bay leaves 2 tbsp. basil 2 tbsp. oregano 1 tbsp. Worcestershire sauce 1 tbsp. sugar 4 cloves (pressed or chopped finely) garlic

Simmer at least 4 hours. Best if made a day ahead so flavors can blend.

Note: Recipe can be made into three 8x8 pans and frozen and used one at a time.