Worth it Lasagna

From Taste of Home: Italian Favorites
makes 2 casseroles (12 servings each)

Ingredients:
2 jars (26 oz) meatless spaghetti sauce
1 can (14 1/2 oz) diced tomatoes, drained
1/2 c Burgundy wine
2 T brown sugar
3 garlic cloves, minced
2 lbs Italian turkey sausage links, casings removed
3/4 c raisins
1 1/2 lb sliced fresh mushrooms
1 medium onion, chopped
2 eggs, lightly beaten
2 cartons (15 oz) ricotta cheese
1 package (10 oz), frozen spinach, thawed and squeezed dry
1 c grated Parmesan cheese
2 packages (24 oz) frozen ravioli
1 c shredded Parmesan cheese
18 slices provolone cheese, cut in half
6 c (24 oz) shredded Monterey Jack cheese
4 large tomatoes, sliced

Directions:
In Dutch oven, bring first 5 ingredients to boil. Reduce heat, simmer, uncovered for 20 min, stirring often.

In large skillet, cook sausage over med heat until no longer pink; drain. Stir in raisins and Italian seasoning add to sauce. In same skillet, saute mushrooms and onion until moisture has evaporated. Stir into sauce. In large bowl, combine eggs, ricotta, spinach and grated Parmesan cheese; set aside.

In each of two greased 13 x 9 baking dishes, latyer w/ 1 1/3 c sauce, half of a package of ravioli, 1 1/3 c sauce, 1/4 c shredded Parmesan cheese, six 1/2 slices of provolone cheese, 1 c Monterey Jack cheese and 2 1/2 c spinach mixture.

Top each with six 1/2 slices of provolone cheese, 1 c Monterey Jack cheese, 1 1/3 c sauce, remaining ravioli and sauce, 1/4 c shredded Parmesan cheese, six 1/2 slices of provolone cheese, sliced tomatoes and remaining Monterey Jack cheese (dishes will be full).

Cover and bake at 375 F for 45 mins. Uncover, bake 10-15 mins longer or until bubbly. Let stand 15 mins before serving.

Nutritional Jazz: 483 calories; 24 g fat; 13 g sat fat; 102 mg cholesterol; 1081 mg sodium; 36 g carbs; 4 g fiber; 31 g protein