Reba's Big Easy Lasagna (Not sure where this recipe comes from)
     submitted by Rebecca Bryant

1box Oven-ready lasagna noodles (Ronzoni brand)
3/4lb Italian sausage
1med Onion - chopped coarsely
1Cup Mushrooms - sliced
2jars Alfredo sauce (or 4 cups home made)
12oz Parmesan Cheese ­ shredded
1 Egg
2jars Spaghetti Sauce (or 6 cups)
16oz Mozzarella Cheese ­ shredded (maybe a bit less)
16oz Ricotta (maybe a bit more)

Pre heat oven to 375F. Start cooking sausage. Chop onion and mushrooms. When sausage has browned add the onion and mushrooms and cook them down.

While that is cooking, start heating Alfredo sauce, when warm, add about 3/4 of the Parmesan cheese and let it melt in the sauce. Don't let the sauce get too hot. When cheese has melted, whisk the egg in a small bowl, and then add a little sauce into the egg and mix. Once mixed, add the egg mixture to the Alfredo and stir. Turn off heat, and let it stand.

Return attention to the sausage pan. When the onions have browned and the sausage is cooked, add the spaghetti sauce to the pan, bring to a simmer and then shut off heat.

Oil an 13x9 inch pan. (or larger)
Add layer of spaghetti sauce.
Add a few drops of white sauce.
Add layer of uncooked noodles.
Add layer of ricotta.
Add layer of mozzarella.
Repeat once, and then top with uncooked noodles, the rest of the white sauce, the rest of the mozzarella and the rest of the Parmesan cheese.

Cook uncovered for 40mins. Remove from heat, let sit for 10-15 minutes and serve.