Lasagna

• 1 lb. chopped meat
• 1 (26 oz.) jar Aunt Millie's meatless sauce
• 1 (4 oz.) can mushrooms
• lasagna noodles
• 2 eggs
• 3 c. Ricotta cheese
• 1/2 c. grated Parmesan cheese
• 2 Tbsp. parsley flakes
• 1 tsp. salt
• 1 lb. shredded Mozzarella cheese
• 1 (6 oz.) can Contadina tomato paste

1. Fill a large pot with water and bring to a boil.
2. Cook lasagna noodles as directed on package. Drain and set aside. In a large skillet, brown chopped meat. Drain fat.
3. Add to sauce, paste and mushrooms. Set aside. Beat 2 eggs in medium mixing bowl.
4. Add the Ricotta, Parmesan, parsley and salt.
5. In lasagna pan, layer 1/2 noodles, spread with 1/2 Ricotta cheese mixture and 1/2 Mozzarella cheese and 1/2 meat sauce. Repeat.
6. Bake at 375u0b0 for about 30 minutes or assemble early and bake for 45 minutes.
7. Let stand 10 minutes before serving. Serves 8 to 10.

chopped meat, mushrooms, lasagna noodles, eggs, ricotta cheese, parmesan cheese, parsley flakes, salt, mozzarella cheese, tomato paste

Taken from www.cookbooks.com/Recipe-Details.aspx?id=675828 (may not work)