Preheat oven to 375. Saute spinach in a little olive oil; set aside. Season mushrooms with salt and pepper and saute in olive oil; set aside.

Make filling: combine spinach (cooled to room temp), ricotta, garlic, salt, pepper, nutmeg and egg; set aside.

Spray bottom of aluminum 10 x 14 lasagne pan with Pam.

Combine one bottle of tomato basil sauce with the bottle of spicy red pepper. Spread a thin layer on the bottom of the pan. The assemble layers as follows:

Noodles (can overlap a little or just make edges touch)

1/3 of filling

1/2 of mushrooms

1/3 of sauce

1/2 basil

1/2 mozzarella and sprinkle with parmesan

Noodles

1/3 of filling

1/2 mushrooms

1/3 of sauce

1/2 basil

Noodles (you will only need a couple of noodles out of the second package)

1/3 of filling

1/3 of sauce + part of 2nd bottle of tomato basil sauce to make nice layer of sauce on top

1/2 of mozzarella and sprinkle with parmesan

Cover with aluminum foil (try not to touch top of lasagne) and bake for about 1 hour to 1 hour 10 minutes. Uncover and cook another 10-15 minutes until slightly browned and bubbly around the edges. Remove from oven and let stand 20-30 minutes, covered.

Use remainder of 3rd bottle of sauce to heat meatballs or sausage on the side, if desired.

If making sausage, use mild Italian, cut into halves or thirds. Poke holes in sausage with a fork and cook in a skillet over medium to medium-low heat, covered, with a few tablespoons of water until cooked through. Uncover last few minutes to brown. Then place in sauce on low until ready to eat.

Serve with Italian ciabatta bread and Caesar salad.