Heat olive oil in large skillet or Dutch oven and add onion, green pepper, garlic, basil, oregano, bay leaf and salt. Cook, stirring frequently, until onions are translucent, about 5 minutes. Add tomatoes, tomato puree, tomato paste, red wine, lemon juice and peel, 1 teaspoon of nutmeg, cinnamon, 1/4 teaspoon of the black pepper and Worcestershire sauce; mix thoroughly and simmer at least 45 minutes. Add parsley and mushrooms and taste for seasonings. Remove from heat and set aside.
Combine ricotta and cottage cheeses, eggs, spinach, salt, remaining nutmeg and black pepper; mix thoroughly. Set aside.
To assemble, place about 1 cup of the tomato sauce in bottom of large lasagna pan, 11 by 15 inches. Arrange four cooked noodles on top. Cover with 1/2 of the ricotta-spinach mixture. Spread with 1/3 of the remaining tomato sauce and 1/2 the mozzarella cheese. Arrange four more noodles over cheese; spread with remaining ricotta-spinach mixture and remaining mozzarella cheese. Place final four noodles on top and spread with remaining tomato sauce. Sprinkle with parmesan.
Cover tightly with foil and bake at 375 degrees about 40 minutes. Remove foil and return to oven 10 minutes more to brown lightly on top. Let stand 10 minutes before cutting.
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|Serving Size: 1 Serving (581g)|
|Recipe Makes: 6|
|Calories from Fat: 196 (35%)|
|Amt Per Serving||% DV|
|Total Fat 21.8g||29 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 142.6mg||44 %|
|Sodium 756mg||26 %|
|Potassium 1948.6mg||51 %|
|Total Carbohydrate 53.9g||16 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 45.7g|
|Protein 37.1g||53 %|
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Calories per serving: 565
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