12-16 lasagna noodles
1/2 container ricotta cheese
1 cup shredded mozzarella cheese
2 cups shredded mixture cheeses of your liking - 1 cup to mix in with ricotta, 1 cup to top (I use a mix of cheeses that include Parmesan, Monterrey jack and various Cheddars)
1 onion, chopped
2 cloves garlic, minced
1 large can (28 oz.) of diced tomatoes
italian seasonings to taste (basil, oregano, parsley)
salt/pepper to taste
1 pound sausage and/or ground beef or turkey, cooked and drained
1 can or fresh chopped mushrooms
Cook pasta according to package directions. Preheat oven to 350.
In large bowl, combine ricotta cheese, mozzarella cheese, 2 tablespoons parmesan cheese and eggs (also spinach if using). Mix well.
In saucepan, heat up a tablespoon of olive oil, saute onions and garlic. Add tomatoes and seasonings to taste. I usually add about a half cup of the pasta water. Add meat if using.
In a greased baking dish (or two smaller casserole dishes), spread 1 cup sauce.
Spread lasagna noodles flat. Top with a layer of cheese mixture then a layer of veggie options and roll. Place in baking dish. Repeat.