- 4 Italian sausages
- 1 pound fresh white button mushrooms, sliced
- 1 cup frozen peas
- 2 packages lasagna noodles
- 6 hard-boiled eggs, sliced into disks
- meatballs (see recipe)
- 1 large container ricotta cheese
- 1 pound Parmesan cheese, grated
- meat sauce (see recipe)
DIRECTIONS In a sauté pan, fry sausages until cooked through. When cool, slice and set aside. Sauté mushrooms and peas in butter, salt and pepper until soft and mushrooms are starting to brown. Set aside.Cook noodles according to package. Drain, separate, and set aside. Slice eggs and set aside.
In fairly deep baking dish, ladle a thin layer of sauce on the bottom. (The layer of sauce should be only enough to keep the first layer of noodles from sticking to the dish.) Line the dish horizontally with noodles, allowing a generous overhang. Spoon on a bit more sauce and arrange another layer of noodles vertically, as you would do if you were making a lattice pie crust. You’ll use the noodles that hang over the sides of the dish to wrap the lasagna when you’re finished building the layers. Scatter a layer of meatballs onto the noodles. (Be sure to mind the amount of residual sauce that is spooned with the meatballs, as too much sauce will make the dish runny and unable to maintain its shape on the dinner plate.) Add sliced sausage, egg slices, mushrooms, and peas on top of the meatballs. Drop generous dollops of ricotta, followed by a handful of shredded mozzarella and a sprinkling of Parmesan cheese. Repeat layers until the dish is full. This should give you three substantial layers. When construction is complete, fold the horizontal noodles over the top of the dish. Finish with a layer of sauce and some more Parmesan. Beat one egg vigorously and pour it over the finished lasagna to keep your masterpiece together. Tap dish on countertop to settle layers. Bake at 325 degrees for 30-40 minutes.