What makes this lasagna extra special? A quick homemade sauce. In fact, you can make a double batch of the sauce and freeze a portion for later.

Old Country Italian Lasagna

Preheat oven to 375 degrees. Spray a 13-by-9-by-2-inch pan with cooking spray; set aside. In a medium mixing bowl combine ricotta cheese, eggs, Parmesan cheese and parsley flakes; set aside. Stir water into prepared Italian Tomato Sauce. (If using traditional lasagna, do not add water to sauce.)

Spread 1 cup sauce in the bottom of prepared pan. Layer 4 lasagna noodles to cover the sauce. Spread with one-third of ricotta cheese mixture and top with 2 cups sauce, one-third mushrooms, one-third spinach and 1-1/3 cups shredded mozzarella cheese. Repeat twice. Top with a final layer of noodles, pressing down gently; top with remaining sauce. Cover with foil and place on a baking sheet to catch spills.

Bake for 1 hour. Remove foil. Top with fresh mozzarella slices. Press basil leaves into cheese. Return to oven for 10 to 15 minutes or until cheese begins to brown. Remove from oven; cool 15 minutes before serving.

To make Italian Tomato Sauce,in a large heavy saucepan, heat 2 tablespoons of the olive oil over medium-high heat. Add onion and garlic and saute; until translucent, about 5 minutes. Add remaining olive oil, tomatoes, herbs and salt; bring to boiling.

Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Remove and discard bay leaves and rosemary sprigs. Add butter cubes and stir until melted. Let simmer for another 5 minutes. Remove from heat and let cool.