Cook Italian sausage in a Dutch oven until no longer pink; drain excess fat.

Add crushed tomatoes, bay leaf, minced garlic, sugar, dried basil, dried oregano, salt, and pepper to the sausage.

Bring the mixture to a boil, then reduce heat and simmer, uncovered, for 1 hour, stirring occasionally.

While the sausage mixture simmers, prepare the noodle mixture.

In a bowl, combine lightly beaten eggs, 1/4 cup grated Parmesan cheese, and ground nutmeg.

Mix well, then stir in thawed and squeezed dry chopped spinach, cooked and drained extra wide noodles, and sliced green onions.

Remove and discard the bay leaf from the sausage mixture.

Preheat oven to 350°F (175°C). Grease two 9-inch square baking pans.

Layer a fourth of the noodle mixture in each pan, followed by a fourth of the sausage mixture.

Top each layer with 1 cup of shredded part-skim mozzarella cheese.

Repeat the layers, ending with the remaining Parmesan cheese on top.

Bake, uncovered, for 30 minutes, or until a thermometer reads 160°F (71°C).

Let the bake stand for 10 minutes before serving.