1 1/2 pound lean ground beef
1 1/2 pound Italian sausage
1 chopped onion
1 8oz or larger (depending on your liking ) of sliced mushrooms cleaned
1 teaspoon salt
1 teaspoon Ground Pepper Black
1 teaspoon Garlic salt
1 jar 64 oz spaghetti sauce of your choice, I use Prego
2 eggs, beaten
1 32 ounce container ricotta cheese
1- 2 packages (16 ounces) shredded mozzarella cheese, divided.. I will add a little of some shredded cheddar in as well
2 teaspoon Garlic Powder
2 1/2 teaspoon Parsley Flakes, divided
2 teaspoon Italian Seasoning
1 box of lasagna noodles, cooked
1 cup grated Parmesan cheese, divided
Preheat oven to 350°. Boil noodles, using directions provided on box
Meanwhile, brown ground beef and sausage in large skillet on medium heat; stirring occasionally. Drain fat. Return skillet back to stove, add in mushrooms and onion, cook till mushrooms and onions are to your textured desired.
In large bowl mix ricotta cheese with beaten eggs. Add 1 cup of mozzarella cheese, garlic powder, Italian seasoning and 2 teaspoon of parsley. Mix well.
Spread about 1 large spoonful of meat sauce onto the bottom of a 13×9 inch baking dish. Lay noodles over meat sauce. Spread 1/2 cup of ricotta mixture over noodles. Spread mozzarella cheese lightly over ricotta. Spread more meat sauce evenly on top. Repeat noodles, ricotta, and mozzarella and meat sauce. Top remaining noodles with meat sauce, making sure to cover noodles with sauce. I usually put the noodles that go on top and saturate them in remaining meat sauce to ensure noodles are sauced up. Sprinkle with remaining mozzarella cheese, parmesan and remaining parsley.
Cover with foil. Spray foil with non-stick spray to avoid cheese sticking to top. Bake 30-40 minutes. Let stand 15 minutes before cutting.