2 lb. lean ground beef
2 c. chopped onions
4 cloves garlic, finely chopped
6 c. (48 oz.) spaghetti sauce
1 1/2 c. fresh or canned mushrooms
1 tsp. crushed oregano
1 tsp. crushed basil
1 (30 oz. container) Ricotto cheese (may sub. cottage cheese) f
4 c. (16 oz.) mozzarella cheese, shredded
8 oz. lasagna noodles, cooked & drained
1 1/4 c. (5 oz.) grated Parmesan & Romano cheese
4 eggs
Salt & pepper to taste

In large pan, brown meat, onion and garlic. Drain fat. Stir in spaghetti sauce, mushrooms and seasoning. Simmer covered, stirring occasionally. Set aside.

Combine ricotta, 3 cups mozzarella and 1 cup Parmesan and eggs in large bowl. Mix thoroughly and set aside.

Spread 1 cup of meat mixture in sprayed 13 x 9 inch baking dish. Layer noodles, cheese mixture and meat sauce. Repeat. Reserve 1 cup meat sauce and part of mozzarella cheese for top. Cover with aluminum foil. Cook 50 minutes in 350 degree oven. Remove foil, top with remainder of mozzarella. Return to oven until it melts. Let stand 10 minutes. Makes 2 large dishes; one to freeze and bake later if desired.