Lasagna Revisited

• 1 recipe homemade tomato sauce
• 1 lb. Ricotta cheese
• 4 oz. shredded Mozzarella cheese
• 1/4 c. Parmesan cheese
• 1 lb. Italian sausage, cooked and crumbled
• 8 oz. mushrooms, sliced and sauteed in butter
• 9 to 12 lasagna noodles
• vegetable oil
• 1 egg, beaten
• 3 to 4 Tbsp. chopped parsley
• Pam cooking spray
• extra Parmesan cheese

1. Mix the cheeses, egg and parsley.
2. In boiling water with a little oil added, cook enough noodles to make three layers in a large 9 x 13-inch cake pan.
3. Spray pan with Pam and put a layer of sauce in the bottom.
4. Put one layer of noodles.
5. Spread with half of the cheese mixture and sprinkle with half of the meat and mushrooms.
6. Repeat, starting with a generous layer of sauce.
7. Top with a layer of noodles, cover completely with a layer of sauce and sprinkle with generously with Parmesan cheese.
8. Bake at 350u0b0 for 30 minutes or until done.
9. Serve with more cheese and extra sauce, if desired.

recipe homemade tomato sauce, ricotta cheese, mozzarella cheese, parmesan cheese, italian sausage, mushrooms, lasagna noodles, vegetable oil, egg, parsley, spray, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=596094 (may not work)