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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.

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