The Most Homemadest Lasagna I've Ever Made

This is not to say that everything about this lasagna is homemade. The sausage is courtesy of Colosimo's and the noodle are Barilla's homestyle (read: flat) rustic noodles. I am typing this without the luxury of having tasted it, so I'm just guessing how that will turn out...but it smells pretty darn good! It is freaking FANTASTIC!!!

3 cloves garlic
1 sweet onion, chopped
1 lb ground beef (I used 91/9 lean:fat ratio)
1/2 lb Italian sausage (I use Colosimo's red wine sausage, remove casings - mmmmmm)
1/2 t. ground fennel
1/2 t. basil
salt & pepper
1 qt jar + 1 pint jar marinara sauce (Susan's Magic Sauce per previous post)
16 oz ricotta cheese
1 egg
1/2 tsp Italian seasoning
1 lb sliced mushrooms (I use button & cremini mix)
shredded mozzarella
shredded parmesan

- Soak the noodles in hot water while you do the rest (I usually use Barilla's rustic no cook noodles, if you use these, they do not need to be soaked).

- Saute garlic and onion until tender and translucent.  Add ground beef, sausage, fennel and basil (also some salt/pepper to taste) and cook until done.  Remember to constantly break up the chunks of meat...unless you like big chunks of tough meat. Add the marinara, let simmer for 20 minutes.

- While the marinara is simmering, mix ricotta with egg and Italian seasoning, a handful of mozerella and parmesan, set aside.

Assembly:
- meat sauce
- noodles
- ricotta mix ("painted on" is the phrase used from the Peanut Gallery)
- mushrooms
- mozerella/parmesan
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- meat sauce
- noodles
- ricotta mix
- mushrooms
- shredded mozzarella/parmesan
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- meat sausce
- noodles
- mushrooms
- meat sauce
- mozzarella/parmesan (lots of it - no...really, LOTS of it)

Baked at 350 for 40 minutes (with foil on), then another 15 minutes without to brown the cheese on top. Let's hope it's as good as this post makes it sound!  Really, it is that good!