Restaurant Style Lasagna - cooking recipe

Ingredients

9 lasagna noodles
2 1/2 cups ricotta cheese
1 1/2 cups mozzarella cheese, shredded
12 slices mozzarella and provolone cheese
1/4 cup grated parmesan cheese
2 eggs, beaten
1/2 lb lean ground beef (I always use 1 pound)
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1 (4 ounce) can sliced mushrooms, drained
2 1/2 teaspoons dried oregano (rub between fingers to release flavor)
1 1/2 teaspoons dried basil (rub between fingers to release flavor)
1/2 teaspoon garlic powder or 1 minced fresh garlic clove
2 teaspoons white sugar
salt and pepper
3 (6 1/2 ounce) cans tomato sauce

Preparation

Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C).
To make filling- Combine in a bowl: ricotta cheese, mozzarella, parmesan and eggs.
To make sauce- In a skillet, brown the ground beef until cooked through; drain grease and onions and peppers and cook until vegetables have softened.
Add to skillet, browned ground beef mixture, mushrooms,oregano, basil, garlic powder, sugar, salt, pepper and tomato sauce. Heat through and stir.
In a 9x13 inch pan, alternate layers of cooked lasagna noodles, sauce, and filling, making 3 layers total. Top with sliced mozzarella and provolove cheese. Bake for 40 minutes. Let stand 10 minutes before cutting.