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1 (8-ounce) package lasagna noodles 1 pound mild bulk pork sausage 1 (32-ounce) jar commercial spaghetti sauce 1 egg, slightly beaten 1 (12-ounce) carton ricotta cheese 1 tablespoon parsley flakes 1/2 teaspoon dried whole oregano 1/4 teaspoon pepper 1/4 cup grated Parmesan cheese 2 cups shredded Mozzarella cheese, divided 1 (4.5-ounce) jar sliced mushrooms, drained 1 (3.5-ounce) package sliced pepperoni Cook lasagna noodles according to package, omitting salt. Drain well. Cook sausage in large skillet until browned, stirring to crumble; drain. Stir spaghetti sauce into sausage; set aside. Combine egg and next 5 ingredients; stir well. Spread about 1/2 cup meat sauce into greased 13x9-inch baking dish. Layer half noodles, half of ricotta mixture, one third of Mozzarella cheese, and one third of remaining sauce; repeat layers, using equal amounts. Arrange mushrooms and pepperoni on top. Spoon remaining meat sauce on top. Bake at 375 degrees for 20 minutes. Sprinkle with remaining cheese, and bake an additional 5 minutes. Yield: 6 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |