Ingredients:
12 lasagna noodles
2 (15 ounce) containers ricotta cheese
2 eggs
1/2 cup parmesan cheese, grated
1/4 teaspoon nutmeg
1 tablespoon olive oil
1 1/2 lbs Italian sausages, casings removed
1 (10 ounce) packages mushrooms, sliced
1 small onions, halved, sliced
1 (26 ounce) jars sausage marinara sauce
1 (8 ounce) packages mozzarella cheese, shredded
Directions:
Cook noodles according to package directions; drain.
Combine ricotta, eggs, Parmesan, and nutmeg in a bowl. Spray 13×9-inch baking dish with cooking spray. Preheat oven to 375 degrees.
Place oil in a skillet and heat over medium heat. Add sausage. Cook for 3-4 minutes. Add mushrooms and onion. Cook about 10 minutes or until sausage is not pink. Remove from heat.
Spread 1/4 cup sauce in think layer over bottom of baking dish.
Top with noodles, each overlapping.
Drop half of ricotta mixture by spoonfuls over noodles; spread.
Top with half of sausage mixture; sprinkle with 1 cup mozzarella. Spread with 1 cup sauce. Repeat with 4 noodles, remaining ricotta and sausage mixture, 3/4 cup mozzarella cheese and 3/4 cup sauce. Top with remaining noodles, sauce, and mozzarella.
Cover dish with foil and bake 30 minutes. Uncover and bake until light brown and bubbly. Let stand 10-15 minutes.
Servings: 8
Time preparation: 30 min.
Time total: 90 min.