Hearty Mushroom and Meat Lasagna

Ingredients

Lasagna noodles

12 sheets

Ground beef

1 pound

Italian sausage

1 pound, casings removed

Onion

1, diced

Garlic

3 cloves, minced

Mushrooms

8 ounces, sliced

Crushed tomatoes

28 ounces

Tomato sauce

15 ounces

Italian seasoning

2 teaspoons

Salt

1 teaspoon

Pepper

1/2 teaspoon

Ricotta cheese

15 ounces

Egg

1, beaten

Parmesan cheese

1/2 cup, grated

Mozzarella cheese

3 cups, shredded

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a large skillet, brown the ground beef and Italian sausage over medium heat, breaking it up with a spoon as it cooks. Drain any excess fat.
4. Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.
5. Incorporate the sliced mushrooms and cook until they are tender and have released their moisture, about 5 minutes.
6. Stir in the crushed tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Allow the sauce to simmer for about 10 minutes, letting the flavors meld beautifully.
7. In a separate bowl, combine the ricotta cheese, beaten egg, and grated Parmesan cheese until well mixed.
8. Spread a thin layer of the meat sauce on the bottom of a 9x13-inch baking dish.
9. Layer 4 sheets of cooked lasagna noodles over the meat sauce.
10. Spread half of the ricotta cheese mixture evenly over the noodles.
11. Sprinkle half of the shredded mozzarella cheese over the ricotta layer.
12. Repeat the layering process with the remaining meat sauce, noodles, ricotta mixture, and mozzarella cheese, finishing with a layer of mozzarella on top.
13. Cover the baking dish with aluminum foil and bake for 30 minutes.
14. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and slightly golden.
15. Let the lasagna cool for about 10 minutes before slicing and serving.