Lasagna Spinach Roll-Ups - cooking recipe

Ingredients

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

Preparation

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, tomato sauce, mushrooms, 2 tablespoons of 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 a bowl; mix well. Spread 1/3 cup filling on each noodle; roll up.