Made-Over Lasagna

Made-Over Lasagna 1 lb Italian sausage (ground) 15 ounces ricotta cheese 1/4 cup parmesan cheese 4 cups mozzarella cheese (shredded) 2 eggs (beaten) 3 teaspoons garlic powder 1 teaspoon oregano 1 (16 ounce) box elbow macaroni 1 1/2 cups fresh mushrooms (sliced) 2 (26 ounce) jars spaghetti sauce (I use Ragu meat) In small bowl whisk together your beaten egg, ricotta, 2 cups mozzarella, parmesan cheese and 2 tsp garlic powder. Meanwhile cook macaroni according to package for 8-11mins. Brown sausage and drain; add 1 jar spaghetti sauce. In 13×9-inch baking dish layer noodles, ricotta mixture, meat sauce, mushrooms. Repeat layers. Heat other jar of sauce adding oregano, and 1tsp garlic powder, and pour over top of dish — careful not to overfill, but fully saturate. Cover with foil and cook 40 minutes. Remove foil and top with 1.5-2 cups mozzarella and continue to cook for 5-7 minutes or until cheese is melted and bubbling. **Serve with garlic bread and watch it disappear!**. Also a great dish to make ahead — freezes great!