Prepare according to your preferred recipe:
Spaghetti sauce
Mix in a bowl:
700 g ricotta cheese
450 ml mozzarella
225 ml grated Parmesan cheese
15 ml chopped parsley
2 eggs
Boil until soft, but firm (al dente):
Lasagna noodles
Drain and rinse in cold water. Line a large casserole dish with lasagna noodles. On top of noodles, put half of spaghetti sauce. On top of sauce sprinkle half of cheese mixture. Put a layer of noodles on top of this and repeat process. For top layer, put an extra layer of noodles on top.
A new trick our Australian friends showed us is to sauté mushroom tops in butter, slowly until well cooked and layer them in between the sauce and cheese mixture on the top row. Bake in oven at 175 degrees for about 20 minutes – or until hot and bubbly.