Petite Lasagna

• 5 lasagna noodles (I used 6 and did not use the trimmed pieces)
• 14 lb ground round
• 14 lb ground sausage
• 14 cup chopped onion
• 1 12 teaspoons minced garlic
• 12 teaspoon crushed red pepper flakes
• 1 (4 ounce) can sliced mushrooms, drained
• 1 12 cups spaghetti sauce
• 1 egg, slightly beaten
• 34 cup ricotta cheese
• 2 tablespoons grated parmesan cheese
• 2 teaspoons parsley flakes
• 1 12 teaspoons italian seasoning
• 1 14 cups shredded Italian cheese blend
• fresh ground pepper
• kosher salt

1. Preheat oven to 350 degrees.
2. Grease a loaf pan (8 or 9 inch).
3. Cook noodles according to package directions.
4. While noodles are cooking, brown beef, onions, garlic and red pepper flakes over medium heat.
5. Drain grease from pan.
6. Stir in mushrooms and spaghetti sauce.
7. Salt and pepper to taste.
8. Simmer over low heat for 5 minutes, stirring occasionally.
9. In a small bowl combine egg, ricotta cheese, Parmesan cheese, parsley, and Italian seasoning until well blended.
10. Pepper to taste.
11. Spread 1/4 cup of meat mixture in prepared loaf pan.
12. Trim noodles to fit pan (I just used 6 noodles and did not use trimmed pieces).
13. Place two noodles over sauce.
14. Layer with 1/3 of cheese mixture.
15. Layer with 1/3 of remaining sauce.
16. Layer with 1/3 of Italian Blend Cheese.
17. Repeat layers twice, using noodles trimmings for one noodle.
18. Bake uncovered for 30 minutes or until heated through and cheese is melted.
19. Let stand for 5 minutes before cutting.

lasagna noodles, ground round, ground sausage, onion, garlic, red pepper, mushrooms, spaghetti sauce, egg, ricotta cheese, parmesan cheese, parsley flakes, italian seasoning, italian cheese, fresh ground pepper, kosher salt

Taken from www.food.com/recipe/petite-lasagna-321002 (may not work)