Prep time 30 minutes.
Bake time 30 to 45 minutes or until cheese on top starts to brown.
1 - pound Italian sausage
1 - onion chapped
2 - cloves garlic chopped
1 - 12 oz bag egg noodles
2 - small cans mushrooms (or 2 cups fresh sliced)
16oz - Ricotta
2 - eggs
2 tablespoons butter (not margarine YA PANZY!)
2 - 32 ounce jars spaghetti sauce (your choice)
1 pound mozzarella cheese grated.
Heat Oven to 350 degrees.
To cut recipe in half , use half the noodles, and 1 jar spaghetti sauce.
Boil noodles 4 minutes (you read that right).
Don't worry about exact measurements or amounts, feel free to skimp on ingredients that you think are bad for you (or you don't like), but don't blame me if it doesn't turn out good (WUSS!).
Cook chopped onions in butter with 1 tsp salt, and 1 tsp pepper until slightly translucent. Brown Italian Sausage with 1 tsp Italian Seasoning, 1 clove garlic, add mushrooms towards the end.
While browning sausage, add 1 chopped clove garlic, 2 eggs, and 1 tsp Italian seasoning to Ricotta cheese. Whisk together.
Drain noodles, add (everything) both jars spaghetti sauce, sausage, onions, mushrooms, and ricotta cheese mixture to large pot and mix together carefully.
Dump in to one large lasagna pan or 2 or 3 9x13 inch pans. Top with grated mozzarella, and bake as noted above.
Remove from oven and let cool 15 minutes.