Serves:
2-4 people
Prep Time:
20 minutes
Cooking Time:
50 minutes

Ingredients
- 2 tablespoons Butter
- 8 oz cremini mushrooms, sliced
- 1 lb. lean ground beef
- 2 teaspoons (divided) Rachael Ray Buon Appetito Italian Seasoning Grinder
- 1 jar favorite pasta sauce
- 1 container (15 oz.) part-skim ricotta cheese
- 2 ¼ cups shredded part-skim mozzarella cheese
- ½ cup grated parmesan cheese, divided
- 2 eggs
- 12 lasagna noodles, cooked and drained
Instructions
- Preheat oven to 375°F.
- In a large skillet, melt butter over medium heat. Once melted, add mushrooms and saute until golden brown.
- Add in ground beef and season with 1 teaspoon Rachael Ray Buon Appetito Italian Seasoning Grinder. Cook until browned and cooked through. Stir in sauce; heat through.
- In a large bowl, combine ricotta cheese, 2 cups mozzarella cheese, ¼ cup Parmesan cheese, 1 teaspoon Rachael Ray Buon Appetito Italian Seasoning Grinder and eggs; set aside.
- Evenly spread 1 cup beef and mushroom ragu in a 13 x 9-inch baking dish.
- Layer 4 lasagna noodles, then 1 cup ragu and 1/2 of the ricotta cheese mixture; repeat.
- Top with remaining 4 noodles and sauce. Cover with aluminum foil & bake for 30 minutes.
- Remove foil and sprinkle with remaining ¼ cup Mozzarella and ¼ cup Parmesan cheese.
- Bake uncovered for an additional 5 minutes, or until bubbly and brown on top.
- Let stand for 10 minutes before serving and Enjoy!