2 large eggs, lightly beaten
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
1/4 teaspoon grated nutmeg
1 box imported no-boil lasagna noodles
4 cups shredded whole milk mozzarella cheese
HEAT olive oil in a large saucepan or Dutch oven over medium heat.
ADD onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add sausage and cook, stirring frequently to break up, until meat loses its pink color, about 5 minutes.
STIR in cream and cook, stirring occasionally, until almost evaporated, another 2 minutes. Add tomatoes, salt, pepper and basil and bring to a simmer.
TURN down the heat and cook at a bare simmer for 3 to 5 minutes. Transfer sauce (about 8 cups) to a bowl, cover and refrigerate until cool, at least two hours and up to 2 days.
PLACE spinach in triple layer of paper towels and squeeze to remove any remaining moisture.
STIR together spinach, ricotta, 1/2 cup Parmesan, eggs, salt, pepper and nutmeg.
To assemble lasagna:
SPREAD 1/4 cup sauce across bottom of 13- by 9-inch freezer- and oven-safe lasagna pan with 3-inch sides.
PLACE 3 noodles crosswise on top of sauce. Dollop 3 heaping tablespoons of spinach-ricotta mixture over each noodle (9 heaping tablespoonfuls per layer).
SPRINKLE with 1 cup mozzarella. Spoon 1 1/2 cups sauce over cheese. Repeat 2 more times.
TOP with remaining 3 noodles and cover with remaining sauce. Sprinkle with remaining cup mozzarella and remaining 1/2 cup Parmesan cheese.
To freeze lasagna:
COVER top of dish with a sheet of parchment paper. Wrap entire dish in several layers of plastic wrap and a layer of heavy-duty foil. Freeze for up to 2 months.
To bake lasagna:
HEAT oven to 375°. Remove the parchment, plastic and foil. Spray a fresh sheet of foil with nonstick cooking spray and use it to cover dish tightly. Bake until noodles are soft and lasagna is heated through, 1 hour 15 minutes to 1 hour 30 minutes. Remove foil and continue to bake until cheese on top is browned, filling is bubbling and the interior registers 160° on an instant-read thermometer, another 15 to 20 minutes. Let stand 15 minutes before slicing and serving.