This recipe for Lois' Lasagna was submitted by Lois Hebert from Abbeville, Louisiana.

Lois' Lasagna

8 ounces lasagna noodles
2 1/2 tablespoons vegetable oil
1 cup chopped onions
2 tablespoons minced garlic
12 ounces lean ground beef
2 cups sliced mushrooms
1 (28-ounce) can diced Italian tomatoes, drained
2 tablespoons chopped fresh basil
1 teaspoon salt
1/2 teaspoon ground black pepper - divided use
1 (15-ounce) container ricotta cheese
1 large egg, lightly beaten
1/2 cup (2 ounces) freshly grated Parmesan cheese - divided use
2 tablespoons chopped fresh parsley
1 teaspoon granulated sugar
1 1/4 cup (5 ounces) shredded mozzarella cheese

1. Cook lasagna noodles according to package directions. Rinse with cold water and drain.
2. Meanwhile, in a 4 1/2-quart pot, heat oil over medium-high heat. Add onion and garlic and sauté until onions are translucent. Add beef and brown until thoroughly cooked. Stir in mushrooms and sauté until softened; drain, if desired. Add tomatoes, basil, salt and half the pepper and bring to a boil. Reduce heat and simmer for 20 minutes, uncovered.
3. While the sauce simmers, beat ricotta cheese, egg, half the Parmesan, all of the parsley, sugar and remaining pepper in a small bowl, until well combined; set aside.
4. Preheat oven to 375°F (190°C).
5. In a 13 x 9 x 2-inch baking pan, spread a little bit of sauce on the bottom of the pan to coat. Top with a layer of noodles then dot with 1/3 of the ricotta mixture. Cover ricotta with 1/3 of the remaining sauce and 1/3 of the mozzarella. Repeat two more times. Sprinkle the top with the remaining Parmesan cheese.
6. Bake for 45 minutes, or until cheese is melted and lasagna is thoroughly heated. Let stand for 10 minutes before serving.

Makes 8 servings.