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