• Heat oven to 375°F.

Meat Sauce

• Place all tomato products in a large sauce pan over medium heat.
• Brown the sausage in a large skillet over medium high heat.
• Remove the sausage from the pan and add to tomato sauce. Place the onions, celery and squash in the oil remaining in the pan from the sausage, and sauté until the onions are translucent.
• Add the garlic, red pepper, and spices to the onion medley and cook for another minute.
• Add vegetable mixture to the tomato sauce.
• Add wine to the tomato sauce and mix well. Simmer over low heat until sauce thickens, about 30 minutes.

Ricotta mixture

• Add the ricotta, egg and parmesan to a bowl and whisk until combined and smooth. Stir in the spinach, olives, and nutmeg. season with salt and pepper. Set aside.

Assemble

• In the bottom of a glass baking dish spread about ½″ of the tomato sauce (This will prevent the bottom layer of pasta from sticking to the pan). Arrange a layer of pasta in the dish, and cover with a 1½″ layer of the tomato mixture.
• Sprinkle with cheese, and cover with more pasta.
• Spread the ricotta cheese mixture over and cover with another layer of pasta.
• Spread another 1½″ layer of the tomato mixture. Sprinkle with cheese and cover with pasta.
• Spread a ½″ thick layer of the tomato sauce on top and cover with more cheese.

Bake

• Place casserole pan on a baking sheet. (Just in case it bubbles over). Cover baking dish with foil, and bake for 30 minutes.
• Remove foil and return pan to oven for another 15 – 20 minutes, or until the top is bubbling and golden in color.
• Allow to rest for 10 minutes before cutting and serving.