Sausage-And-Mushroom Lasagna

• 12 lasagna noodles
• 2 (15 ounce) containers ricotta cheese
• 2 eggs
• 12 cup parmesan cheese, grated
• 14 teaspoon nutmeg
• 1 tablespoon olive oil
• 1 12 lbs Italian sausages, casings removed
• 1 (10 ounce) package mushrooms, sliced
• 1 small onion, halved, sliced
• 1 (26 ounce) jarsausage marinara sauce
• 1 (8 ounce) package mozzarella cheese, shredded

1. Cook noodles according to package directions; drain.
2. Combine ricotta, eggs, Parmesan, and nutmeg in a bowl.
3. Spray 13x9-inch baking dish with cooking spray.
4. Preheat oven to 375 degrees.
5. Place oil in a skillet and heat over medium heat.
6. Add sausage.
7. Cook for 3-4 minutes.
8. Add mushrooms and onion.
9. Cook about 10 minutes or until sausage is not pink.
10. Remove from heat.
11. Spread 1/4 cup sauce in think layer over bottom of baking dish.
12. Top with noodles, each overlapping.
13. Drop half of ricotta mixture by spoonfuls over noodles; spread.
14. Top with half of sausage mixture; sprinkle with 1 cup mozzarella.
15. Spread with 1 cup sauce.
16. Repeat with 4 noodles, remaining ricotta and sausage mixture, 3/4 cup mozzarella cheese and 3/4 cup sauce.
17. Top with remaining noodles, sauce, and mozzarella.
18. Cover dish with foil and bake 30 minutes.
19. Uncover and bake until light brown and bubbly.
20. Let stand 10-15 minutes.

lasagna noodles, containers ricotta cheese, eggs, parmesan cheese, nutmeg, olive oil, italian sausages, mushrooms, onion, marinara sauce, mozzarella cheese

Taken from www.food.com/recipe/sausage-and-mushroom-lasagna-153489 (may not work)