Hearty Meat Lasagna

One of my family's favorite meals, I make this classic Italian casserole using a blend of Mozzarella, Provolone, Parmesan, Asiago, Fontina, and Romano cheeses. Enjoy!

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 12  extra-wide  lasagna noodles (10+ ounces)
• 1  lb lean ground beef
• 3⁄4 lb Italian sausage
• 1⁄2-1  lb fresh mushrooms (sliced and sauteed in butter)
• 1 (26 ounce) jar  thick  spaghetti sauce (Your favorite!)
• 1 (8 ounce) can tomato sauce
• 1  egg, slightly beaten
• 1 (16 ounce) container part-skim ricotta cheese
• 10  ounces  shredded  Italian cheese blend

Directions

1. Cook and drain noodles as directed on package; rinse with hot water and drain.
2. In a large skillet or Dutch oven, cook ground beef and Italian sausage until done; drain then add mushrooms, spaghetti sauce, and tomato sauce; simmer 10-15 minutes.
3. In a small bowl, blend egg and ricotta.
4. In the bottom of a 9x13" baking pan, spread layers of 1/3 of the sauce, then 1/3 of the lasagne noodles, then 1/3 of the ricotta mixture, and then 1/3 of the shredded cheese; repeat layers twice.
5. Cover tightly with aluminum foil and bake at 375° for 20 minutes; uncover and bake another 20 minutes; remove from oven and let stand 5-10 minutes before cutting.
6. NOTE: You can get by using 9 lasagne noodles, but I use 12 because I like to overlap them a bit ~ You also may vary the meats and use 1 pound sausage with 3/4 pound beef or whatever combination your family likes.