Mushroom and Meat Lasagna

Ingredients

• Mozzarella cheese - 2 cups, shredded
• Parmesan cheese - 1/2 cup, grated
• Egg - 1
• Ricotta cheese - 2 cups
• Salt and pepper - To taste
• Italian seasoning - 1 tablespoon
• Crushed tomatoes - 1 can (28 ounces)
• Tomato sauce - 2 cups
• Mushrooms - 8 ounces, sliced
• Garlic - 3 cloves, minced
• Onion - 1, diced
• Italian sausage - 1/2 pound
• Ground beef - 1 pound
• Lasagna noodles - 12 sheets

Instructions

1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, brown the ground beef and Italian sausage over medium heat. Drain any excess fat.
4. Add the diced onion and minced garlic to the skillet. Cook until the onion is translucent.
5. Add the sliced mushrooms and cook until they are tender.
6. Stir in the tomato sauce, crushed tomatoes, Italian seasoning, salt, and pepper. Simmer for 10 minutes.
7. In a separate bowl, mix together the ricotta cheese, egg, and grated Parmesan cheese.
8. Spread a thin layer of the meat sauce on the bottom of a 9x13-inch baking dish.
9. Place a layer of cooked lasagna noodles on top of the sauce.
10. Spread half of the ricotta cheese mixture over the noodles.
11. Sprinkle half of the shredded mozzarella cheese over the ricotta layer.
12. Repeat the layers with the remaining meat sauce, noodles, ricotta mixture, and mozzarella cheese.
13. Cover the baking dish with foil and bake for 30 minutes.
14. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
15. Let the lasagna cool for a few minutes before serving.