1 24 oz jar spaghetti sauce (Or use your own homemade sauce.)
3 Tbs olive oil
1 onion, chopped
1 package fresh mushrooms, chopped (optional)
2 garlic cloves, minced
2 Tbs FRESH parsley, chopped
1 Tbs FRESH basil, chopped
1 cup ricotta cheese
1 egg (I used only the white)
4 Tbs Parmesan cheese, divided
6 oz lasagna noodles, broken into pieces, cooked to al dente and cooled (I used about 10 noodles)
1/4 Lb pepperoni slices
1/2 Lb ground sirloin (optional)
salt and pepper, to taste
1 1/2 cups grated mozzarella cheese, divided
In a large skillet, heat the olive oil over med/high heat. Add onion and mushrooms. Cook until onion is soft, about 5 minutes. Add garlic and cook for 1 minute. (If you are using ground sirloin, add it in now. Cook until crumbled and no longer pink.) Add in tomato/spaghetti sauce and let simmer for about 20 minutes.
Meanwhile: In a medium bowl, add ricotta cheese, egg, 3 Tbs Parmesan cheese, 1/2 tsp salt, dash of pepper, and chopped parsley; combine well.
When sauce is done simmering, transfer all but 1 cup to separate pot or bowl. Then in assembly line fashion: Arrange 1/3 of lasagna noodles on top of sauce in skillet. Followed by 1/2 of the ricotta mixture. Sprinkle with 1/3 of the mozzarella, and top with 1/2 of the pepperoni slices. Spread 1/2 of sauce on top of pepperoni and repeat process again; ending with a layer of noodles. Top with the last 1/3 of mozzarella. Cover and let simmer for 15-20 minutes. Garnish with remaining Parmesan cheese and freshly chopped herbs. Serve with salad and garlic bread.
LESLIE'S NOTES: I used my own marinara recipe for this dish. I have not added it to my blog, but it can be found on my Facebook page (Just look in the Recipe Binder or in my Pasta album.)
Adapted from Diane's recipe: Simple Gourmet Gal