1/2 lb. ground beef plus 1/2 lb. Italian sausage
Spaghetti sauce
1 can mushrooms, drained
1 c. Ricotta cheese
1 egg
1/2 tsp. black pepper
Parsley flakes
Lasagna noodles, raw
1/2 lb. Mozzarella cheese
1/2 c. grated Parmesan cheese

Crumble beef and sausage in medium sized glass bowl. Heat 2 to 3 minutes on high, or until browned, stirring once; drain. Stir in sauce and mushrooms. Meanwhile in another larger bowl, combine Ricotta cheese, egg, pepper and parsley flakes. In large oblong glass pan, spoon 1/2 cup sauce. Alternate layer of noodles, egg mixture, Mozzarella cheese and sauce, forming 2 layers. Heat covered for 8 minutes on high. Heat covered 30 to 32 minutes on medium low, or until noodles are tender. Let stand covered for 15 minutes before serving.