Spread a thin layer of sauce in the bottom of a lasagna pan. Layer bottom with noodles. Add a
layer of crushed meatballs, sprinkle with chopped egg, sprinkle with sliced mushrooms, dollop
about 10 to 12 dollops of ricotta (half-golf ball size pieces), sprinkle liberally with mozzarella and
add a thin layer of sauce on top of mozzarella. Repeat until you get to the last layer omitting
ricotta on the last layer.
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