Mushroom Lasagna

 

1 lb. (min.) jar spaghetti sauce

2 lbs. ricotta cheese

2 eggs

1 lb. shredded mozzarella (Buy it shredded. Save yourself work.)

4 oz. grated parmesan cheese

½ lb. crimini and/or portabello mushrooms

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Saute mushrooms til browned in butter and olive oil. Season with salt and pepper. Set aside.

 In a large mizing bowl, combine ricotta, eggs, and half the parmesan cheese. Mix well.

 Spread 2 TBSP spaghetti sauce on bottom of a 13" X 9" X 3" (approx.) Pyrex baking dish.

Arrange 3 one-step (no-boil) lasagna sheets on top.. Two side by side, one at the end. Spread ½ cup ricotta mix, 1/4 cup mozzarella, and mushrooms.

 Place another layer of lasagne with sheets in opposite directions from fiorst layer. Cover with 1/4 cup spaghetti sauce, ricotta mix, mozzarella, and mushrooms. Continue til ingredients are used up. On final layer of noodles, top with mozarella and grated cheese.

Cover with aluminum foil.

Bake in 350degree oven for 30 minutes with foil on and 15 minutes more with foil off.