Hearty Meat Lasagna - cooking recipe

Ingredients

12 extra-wide lasagna noodles (10+ ounces)
1 lb lean ground beef
3/4 lb Italian sausage
1/2 - 1 lb fresh mushrooms (sliced and sauteed in butter)
1 (26 ounce) jar thick spaghetti sauce (Your favorite!)
1 (8 ounce) can tomato sauce
1 egg, slightly beaten
1 (16 ounce) container part-skim ricotta cheese
10 ounces shredded Italian cheese blend

Preparation

Cook and drain noodles as directed on package; rinse with hot water and drain.
In a large skillet or Dutch oven, cook ground beef and Italian sausage until done; drain then add mushrooms, spaghetti sauce, and tomato sauce; simmer 10-15 minutes.
In a small bowl, blend egg and ricotta.
In the bottom of a 9x13\" baking pan, spread layers of 1/3 of the sauce, then 1/3 of the lasagne noodles, then 1/3 of the ricotta mixture, and then 1/3 of the shredded cheese; repeat layers twice.
Cover tightly with aluminum foil and bake at 375\u00b0 for 20 minutes; uncover and bake another 20 minutes; remove from oven and let stand 5-10 minutes before cutting.
NOTE: You can get by using 9 lasagne noodles, but I use 12 because I like to overlap them a bit ~ You also may vary the meats and use 1 pound sausage with 3/4 pound beef or whatever combination your family likes.