Lasagna Spinach Roll-Ups

• 1 (1 lb. 12 oz.) can Italian tomatoes
• 1 lb. bulk pork sausage or Italian sausage
• 1 c. chopped onion
• 2 cloves minced garlic
• 2 (6 oz.) cans tomato paste
• 1 1/2 c. tomato sauce
• 2 (4 oz.) cans mushroom stems and pieces, drained
• 1/4 c. chopped fresh parsley
• 1 tsp. dried oregano leaves
• 1 tsp. dried basil leaves
• 1/4 tsp. pepper
• 2 dashes Tabasco sauce
• 1 bay leaf
• 2 (10 oz.) pkg. chopped spinach, thawed
• 1 (15 oz.) carton Ricotta cheese
• 16 oz. Mozzarella cheese, shredded
• 2 eggs, slightly beaten
• 6 Tbsp. grated Romano cheese
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. ground nutmeg
• 12 lasagna noodles, cooked and drained

1. Puree tomatoes in blender until smooth; set aside.
2. Cook sausage, onion and garlic in Dutch oven until meat is browned. Stir in pureed tomatoes, tomato paste, tomato sauce, mushrooms, 2 tablespoons of parsley, oregano, basil, pepper, Tabasco and bay leaf.
3. Simmer, partially covered, 45 minutes.
4. Remove bay leaf. Drain and squeeze water from thawed spinach in sieve.
5. Combine spinach, 2 tablespoons parsley, Ricotta, Mozzarella, eggs, 4 tablespoons Romano, salt, pepper and nutmeg in a bowl; mix well. Spread 1/3 cup filling on each noodle; roll up.

italian tomatoes, pork sausage, onion, garlic, tomato paste, tomato sauce, mushroom stems, fresh parsley, oregano, basil, pepper, tabasco sauce, bay leaf, chopped spinach, ricotta cheese, mozzarella cheese, eggs, romano cheese, salt, pepper, ground nutmeg, lasagna noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457090 (may not work)