1 (8 oz.) pkg. lasagna noodles
1 lb. mild bulk pork sausage
1 (32 oz.) jar commercial spaghetti sauce
1 egg, slightly beaten
1 (12 oz.) carton Ricotta cheese
1 tsp. dried parsley flakes
1/2 tsp. dried whole oregano
1/4 tsp. pepper
1/4 c. grated Parmesan cheese
2 c. (8 oz.) shredded Mozzarella cheese
1 (4 1/2 oz.) jar sliced mushrooms, drained
1 (3 1/2 oz.) pkg. sliced pepperoni

Cook lasagna noodles according to package directions.

Cook sausage in a large skillet until browned, stirring to crumble; drain. Stir spaghetti sauce into sausage; set aside. Combine eggs and next 5 ingredients, stirring well.

Spread about 1/2 cup meat sauce in a lightly greased 13x9x2 inch baking dish. Layer half of the noodles, half of the Ricotta cheese mixture, 1/2 of Mozzarella cheese and 1/3 of remaining meat sauce; repeat layers, using equal amounts.

Arrange mushrooms and pepperoni slices on top. Spoon remaining meat sauce on top. Bake at 375 degrees for 20 minutes. Sprinkle with remaining cheese and bake an additional 5 minutes.