Ono Lasagna

Ingredients:

• 1 box of Oven Ready Lasagna (no boil necessary, the pasta sauce will cook the noddle while baking) 
• 1 lb. Italian Sausage
• 1 lb. Ground Beef
• 1 Yellow Onion
• 1 small box fresh mushrooms, sliced
• 1 jar Ragu Paste sauce, Garden Combination
• 1 can Diced Tomato
• 1 small can Tomato Paste
• 1/4 cup soy sauce
• 1 cup sugar (add more sugar if you like more sweet)
• Salt, black pepper and garlic powder to taste as you desire
• 2 Tbsp. cooking oil 
• 1 jar of Ricotta Cheese, about 16 oz.
• 1 pkg. of shredded Mozzarella cheese, about 2 cups
• 2 cup grated Parmesan cheese
• 2 eggs

Directions:

1. In a large saucepan, heat cooking oil on high, add yellow onion and cook until onion turns soft. Add meats, stir and fully cooked. Add mushrooms, stir and cook until mushrooms turn soft. Add pinch of salt and black pepper. Then add Ragu pasta sauce, diced tomato, tomato paste, soy sauce and sugar in the mixture, bring to a boil. Turn the heat down to medium-low and simmer for 15-30 minutes. Stir occasionally.
2. In a medium bowl, mix eggs, ricotta cheese and mozzarella cheese together.
3. Preheat oven to 400 degrees F.
4. To assemble, spread 2 cups of meat sauce in the bottom of a 9x13 inch baking pan. Arrange 4 lasagna noddles lengthwise over the meat sauce. Spread 1/2 of ricotta and mozzarella cheese mixture, top with 1/3 of meat sauce. Repeat another layer and cover with 2 sheets of foil.
5. Bake for 45 minutes. Remove the foils, sprinkle with 1 cup of grated Parmesan cheese. Return to oven and bake another 20 minutes or until the Parmesan cheese turns golden brown. Cool before cutting to serve.

Note: you may use less meat or only one kind of meat, or add more cheese for cheesy lasagna.