INGREDIENTS
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1/4 cup olive oil
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1 pound hot Italian sausage, removed from casing
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4 (25-ounce) jars tomato sauce (recommended: Emeril's Kicked Up Tomato Sauce)
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3 1/2 pounds spinach, stemmed and washed
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2 tablespoons butter
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1/4 cup minced shallots
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1 tablespoon minced garlic
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1 pound portobello mushroom caps, sliced
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1/4 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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Parmesan Bechamel Sauce, recipe follows
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30 ounces ricotta cheese
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2 cups grated Fontina
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3 cups grated mozzarella
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3 pounds dried lasagna sheets (1-ounce per sheet)
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5 cups grated Parmesan
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Bolognese Sauce, recipe follows