Yield: 6 servings
Measure | Ingredient |
---|---|
1 pack | (8oz) Lasagna Noodles |
1 pounds | Mild Pork Sausage |
1 \N | Jar (32oz) Spaghetti Sauce |
1 \N | Egg; slightly beaten |
12 ounces | Ricotta Cheese |
1 tablespoon | Dried Parsley Flakes |
½ teaspoon | Dried Whole Oregano |
¼ cup | Grated Parmesan Cheese |
3 cups | Mozzarella Cheese * |
4½ ounce | Sliced Mushrooms, drained |
1 pack | (3 1/2oz) Sliced Pepperoni |
* Shredded and divided Cook Lasagna noodles according to package directions, omitting salt, and then drain. Cook sausage until browned, Stirring to crumble; drain. Stir spaghetti sauce into sausage, and set aside. Combine egg and next five ingredients, stirring well. Spread about ½ cup meat sauce in a lightly greased 13x9x2" baking dish.
Layer half of the noodles, half of ricotta cheese mixture, one-third of mozzarella cheese, and one-third of remaining meat sauce; repeat layers using equal amounts. Arrange mushrooms and pepperoni slices on top. Bake at 375ø for 20 mins. Sprinkle with remaining cheese, and bake an additional five mins.