Realfood Bakedchicagorecipes Chocolate: [realfood] Lasagna

* 9 lasagna noodles
* 1 tablespoon olive oil
* 1 pound ground beef
* 1 pound bulk Italian sausage
* 1 (16 ounce) can sliced mushrooms, drained
* 1 teaspoon garlic salt
* 1 teaspoon dried oregano
* 1/2 teaspoon dried thyme
* 1/4 teaspoon dried basil
* 4 (15 ounce) cans tomato sauce
* salt and pepper to taste
* 1 (15 ounce) container ricotta cheese
* 3 eggs, beaten
* 1/3 cup grated Parmesan cheese
* 1 pound shredded mozzarella cheese

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add the
lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes;
drain.
3. Cook the ground beef and sausage in a large pot over medium
heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme,
basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
4. Meanwhile, mix together the ricotta cheese, eggs, and Parmesan
cheese in a bowl.
5. Ladle enough of the meat sauce into a 9x13 inch baking dish to
cover the bottom in a thin layer. Form a layer atop the sauce with 3
of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture
over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the
ricotta cheese mixture and then ladle about 1/3 of the meat sauce over
the mozzarella cheese. Repeat layering twice more, topping with the
remaining 1/4 pound of mozzarella cheese.
6. Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes
before serving.