1 lb. ground beef
1 cup chopped onion
1 tbsp. olive oil
1 cup fresh mushrooms, sliced
1 cup black olives, sliced
1 (15 oz.) can tomato sauce
1 (15 oz.) can chunk style tomatoes (heavy pack)
3 tbsp. granulated garlic
2 tsp. salt
10 large Lasagna noodles
16 oz. Ricotta cheese
3 large eggs
3 cups Mozzarella cheese

In olive oil in a large cast iron skillet, cook onions over medium heat until translucent. Add hamburger and barely brown. Add tomatoes, tomato sauce, granulated garlic, salt, and olives. Simmer on low heat for approximately 15 to 20 minutes.

While simmering above mixture, beat the 3 large eggs in a medium size mixing bowl until light yellow and thoroughly mixed. Add ricotta cheese and blend using wire whip until completely consistent.

Using approximately one third the mixture, line bottom of 9x11-inch baking dish. Lay 3 1/2 noodles on top (spread out), covered by 1/3 of the ricotta mixture. Repeat twice more and top with the Mozzarella cheese. Bake in a 350°F oven, covered with aluminum foil for 50 minutes. If desired, take foil off and bake for an additional 5 minutes to brown the cheese.

THERE IS NO NEED TO PRE-COOK THE NOODLES (This saves you time and one less pan to clean!)

Submitted by: Max Clements