Sausage-And-Mushroom Lasagna

This is a recipe from "Woman's World" magazine, January 24, 2006. It is a great variation to regular lasagna. Great for potluck or church get togethers.

• Ready In: 1 hr 30 mins
• Serves: 8

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) package mushrooms, sliced
• 1  small onion, halved, sliced
• 1 (26 ounce) jar  sausage  marinara sauce
• 1 (8 ounce) package mozzarella cheese, shredded

Directions

1. Cook noodles according to package directions; drain.
2. Combine ricotta, eggs, Parmesan, and nutmeg in a bowl. Spray 13x9-inch baking dish with cooking spray. Preheat oven to 375 degrees.
3. 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.
4. Spread 1/4 cup sauce in think layer over bottom of baking dish.
5. Top with noodles, each overlapping.
6. Drop half of ricotta mixture by spoonfuls over noodles; spread.
7. 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.
8. Cover dish with foil and bake 30 minutes. Uncover and bake until light brown and bubbly. Let stand 10-15 minutes.