2 Tbsp butter
1 pound of fresh mushrooms
2 bottles of red sauce (home made, or store bought)
1 8oz can of tomato paste
1 container of ricotta cheese
1/4 cup combined of freshly grated parmesan cheese, romano cheese, and asiago cheese
Italian Seasoning (use your favorite: Mine is a combination of basil, coriander, paprika, garlic, oregano, garlic, sage, parsley, thyme, and black pepper)
1 package Barilla’s Oven Ready Lasagne
4 cups Mozzarella Cheese
In two or more batches: slice mushrooms lengthwise into 1/8" to 1/4" slices. Melt butter in large skillet. Add mushrooms, tossing lightly in the butter, until they just begin to soften. Add a dash of Salt and garlic powder to flavor, set aside.
Combine sauce and tomato paste, heat lightly in a microwave to assist.
Cheese Mixture: Combine Ricotta cheese, egg, a few dash's of Italian Seasoning, and the grated cheeses together.
Preheat oven to 375F.
In a 9x13 pan, spread a thin layer of sauce across the bottom, spread 4 noodles across the sauce. Spread a layer of 1/3 of the cheese mixture across the noodles. Layer 1/3 of the mushrooms, spread approximately 2/3 cup of mozzarella across the layer, add on top of this. Repeat this layer 2 more times. You should be out of Cheese Mixture and mushrooms. Add the last layer of Noodles, add sauce, add the remaining cup of mozzarella. You should be out of sauce at this point, add any extra along the outer edges.
Cover with foil, place in oven for 45 minutes. Remove foil, and place back in the oven for 10-15 minutes, remove from the oven. Allow to sit for 10 minutes before serving.
Notes: I usually add fresh asiago on the top after it is done cooking.