Place the tomatoes in a large saucepan and cover with water. Bring to a boil until the skins crack. Remove the tomatoes place in cold water for a few minutes. Peel and add to a blender. To the blender add the parsley, basil, spinach, garlic cloves, 1 onion (quartered), Rotel, Italian seasoning, salt, pepper, olive oil and Worcestershire sauce. Blend until smooth. Set aside.
Crumble the beef and Italian sausage in a skillet over medium heat. Cook for about 4 minutes or until it begins to brown, stirring occasionally. Stir in the mushrooms, Original seasoning, fennel seeds and pepper flakes. Cook until the meat has completely browned.
Pour the beef mixture into a stock pot. Pour in half the contents of the blender into the pot. Reserve the other half in the blender. Set aside.
Return to the skillet and add the butter and remaining 1 white onion (chopped). Cook for about 3 minutes or until the onions are tender.
Stir in tomato paste and bring it to a simmer stirring constantly for about 2 to 3 minutes to brown the sauce just a little.
Add the tomato paste mixture to the remaining ingredients in the blender. Add the black pepper and olive oil. Blend until smooth.
Stir the blender contents into the stock pot with the meat and sauce.
Stir in the red wine. Cook over low heat, stirring occasionally, for 3 hours.
Meanwhile, in a medium bowl mix together the ricotta, diced mozzarella, 8 oz. of the grated mozzarella, spinach and jalapenos. Stir in the eggs until smooth. Set aside.
In a large stockpot add the noodles and cover with water. Stir in a pinch of salt and 2 tablespoons olive oil. Cook for about 3 minutes or until al dente. Remove the noodles from the pot and place in cold water.
In a large deep casserole dish or 12-inch Dutch oven, place a thin layer of the meat sauce on the bottom. Top with a layer of noodles, meat sauce and ⅓ of the cheese mixtures. Top with the noodles laying in the opposite direction of the first layer followed by meat sauce, cheese mixture until all the ingredients are used.
Sprinkle the top with the remaining 8 oz grated shredded Mozzarella, Parmesan cheese, red pepper flakes.
Cover with tinfoil and bake at 375 degrees F. for 25 to 30 minutes, then remove the foil. Continue cooking another 25 to 30 minutes or until the top is a light golden brown.
Remove from the oven and let rest for 20 minutes then cut into squares and serve.
