2 lb. ground round
Adobo seasoning mix, about 1/4 tsp.
1 (8 oz.) pkg. lasagna noodles
16 oz. Ricotta cheese
2 lb. shredded Mozzarella
5 hard boiled eggs
1 can mushrooms
1 1/2 lg. jars Prego sauce with green pepper and onions

Season and brown ground round. Drain. Add to sauce and mushrooms. Boil noodles with 1 teaspoon oil and a little salt. In bottom of 9 x 13 pan put 1 layer noodles, about 4 noodles. Spread 1/2 meat mixture over noodles, on meat scoop 1/2 of Ricotta and all of eggs. (Layer if sliced and 1 1/2 cup of Mozzarella.) Repeat with noodles adding Mozzarella last. Bake at 325 degrees for 20-25 minutes. Feeds 8-10.