Hearty Meat Lasagna

• 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

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 375u0b0 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.

lasagna noodles, lean ground beef, italian sausage, mushrooms, tomato sauce, egg, ricotta cheese, italian cheese blend

Taken from www.food.com/recipe/hearty-meat-lasagna-176034 (may not work)