2 tsp. olive oil
1 large white onion, finely chopped
3 Italian sausages, skin removed
1 package (227 g) sliced button mushrooms (750 mL / 3 cups)
3 cloves garlic, chopped
1/2 tsp. crushed chili
1 can (796 mL) Italian tomatoes, chopped
1 egg, beaten
1 container (454 g) smooth ricotta cheese
375 mL grated Parmesan cheese
6 fresh lasagna noodles
250 mL (1 cup) shredded part-skim mozzarella
In a deep, 10-inch (25 cm) diameter ovenproof skillet, heat oil over medium-high heat.
Cook onion until just tender, 3 minutes.
Add crumbled sausage meat and cook until browned, 3 to 4 minutes.
Add mushrooms, garlic and crushed chili and cook until mushrooms are tender, 5 minutes.
Add tomatoes with their juice and reduce heat to medium. Simmer gently until sauce thickens slightly, 12 to 15 minutes. Transfer to a large bowl.
In a medium bowl, combine egg, ricotta and 125 mL (1/2 cup) of the Parmesan cheese.
Spread about 250 mL (1 heaping cup) of the sausage sauce in the bottom of the used pan.
Cover with two lasagna noodles, cutting them to fit the pan. Add a layer of sausage sauce (about 250 mL / 1 cupful), then spread half the ricotta mixture. Repeat the layers, ending with the sausage sauce.
Bring to a boil over medium
Cover and simmer until pasta is cooked, 12 to 15 minutes. Remove from heat. Sprinkle with remaining 250 mL / 1 cup Parmesan cheese and mozzarella.
Broil on center rack until cheese is melted and golden, 1 to 2 minutes.