Mari's Lasagna with Beef Sauce & Ricotta

1 Lb Mueller's Lasagna Noodles
14 Oz Sorrento Part-Skim Ricotta Cheese
3 cans of Hunt's Tomato Sauce
1 Cup Sun Dried Tomatoes
Half of a Large Onions Chopped
2 small stalks of Celery
3 cloves Garlic
1 cup Green Onions diced
15 small fresh Mushrooms cut in cubes
1 Cup of Wine
2 cups of Mozzarella Cheese, part skim milk
1 cup of Kraft Parmesan Cheese
1/4 cup Egg Beaters
1/2 cup of Oregano
1/4 cup of Salt
1/4 cup fresh ground Black Pepper
1/4 Lb of unsalted Butter

Prepare the meat sauce in advance, to have time to let it rest. Cook meat, drain fat and reserve. On the same pot saute mushrooms and reserved. saute the onion, celery and garlic, adding tbsp of the wine to steam them. When caramelized, add sun dried tomatoes and Tomato sauce, oregano, salt & pepper. Let simmer for 10 minutes. Add the fat drained cooked meat and mushrooms, cover the pot, and let simmer in low heat for 1.5 hrs.
Boil the pasta as per the instructionsin the box.
In a bowl, mix the ricotta cheese, egg beater and 1/3 of the cup of parmesan cheese.
To assembly the lasagna layers in the baking dish, add meat sauce to the bottom of the dish (to avoid it to stick to it. add one layer of noodles, then a layer of sauce, a layer of mozarella ad sprinkle some parmesan, add all the ricotta mix and spread it in a layer, add a thin layer of meat sauce and parmessan cheese. another layer of noodles, layer of meat sauce mozarella cheese and light layer of parmesan cheese. layer of noodles covered by a thin layer of the sauce covering througly with the remainder mozarella cheese and the rest of the parmessan cheese.
Cut buter in small cubes and distribute them all over the top.
Bake at 375 for 20 minutes, or until top cheese is crispy to your taste. Let stand for 10 minutes uncovered. cut in 24 squares. Serve and enjoy!

Number of Servings: 24

Recipe submitted by SparkPeople user TVSHOWHOST.