BIRTHDAY LASAGNA

This is the ONLY way to make lasagna in my book. After trying this there was no way I could go back to the traditional way. This is the best lasagna I have ever tried EVER!! Do not leave out the wine and raisins, or this will be a totally different recipe. The wine gives sooooooo much flavor, the alcohol cooks out so dont worry...:)
Oh and half everything because this recipe makes 2 pan fulls. will post a pic later!


Ingredients
2 (26 ounce) jars meatless spaghetti sauce
1 (14 1/2 ounce) can diced tomatoes, drained
1/2 cup Burgundy wine
2 tablespoons brown sugar
3 garlic cloves, minced
2 lbs Italian turkey sausage links, casings removed (I just use 2lbs pre ground Italian turkey instead, so I dont have to bother removing casings from links)
3/4 cup raisins
2 teaspoons italian seasoning
1 1/2 lbs sliced fresh mushrooms
1 medium onion, chopped
2 eggs, lightly beaten
2 (15 ounce) cartons ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup grated parmesan cheese
2 (24 ounce) packages frozen cheese ravioli, thawed
1 cup shredded parmesan cheese
18 slices provolone cheese, cut in half
6 cups shredded monterey jack cheese
5 large tomatoes, slice

Directions
1. In a Dutch oven, bring first five ingredients to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring often.
2.In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in raisins and Italian seasoning; add to sauce. In the same skillet, saute mushrooms and onion until moisture has evaporated. Stir into sauce. In a large bowl, combine the eggs, ricotta, spinach and grated Parmesan; set aside.
3. In each of two greased 13-in. x 9-in. baking dishes, layer 1-1/3 cups sauce, half of a package of ravioli, 1-1/3 cups sauce, 1/4 cup shredded Parmesan, six half slices of provolone, 1 cup Monterey Jack and 2-1/2 cups spinach mixture.
4. Top each with six half slices of provolone, 1 cup Monterey Jack, 1-1/3 cups sauce, remaining ravioli and sauce, 1/4 cup shredded Parmesan, six half slices of provolone, sliced tomatoes and remaining Monterey Jack (dishes will be full).
5. Cover and bake at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 15 minutes before serving.