Portobello Mushroom Lasagna

1. 1, 1 lb. Pkg lasagna noodles, cooked and drained
2. 1 very large container of whole milk Ricotta cheese
3. 3 eggs
4. 2 Tbsp fresh chopped parsley
5. salt and pepper to taste
6. 1 clove garlic minced
7. 4 cups of grated mozzarella cheese
8. 2 large cans/jars of favorite tomato sauce- bought or homemade
9. 1 lb Portobello mushrooms.,sliced
10. 1 large onion, thin sliced
11. few cloves garlic minced
12. olive oil to saut�
13. salt and pepper to taste
14. 1 can French fried onions ( topping )
15. 1/2 cup fresh grated parmesan cheese ( divided for topping and for ricotta
16. cheese filling )
17. Assemble lasagna in a large aluminum roaster pan.:

Place a thin layer of sauce on bottom of the pan then cover with lasagna noodles. Carefully spread on ricotta ( which has been mixed with eggs, garlic, parsley, salt and pepper and a bit of parmesan cheese ), then evenly sprinkle with some mozzarella cheese and layer on some mushroom mixture ( saut� mushrooms, onions and garlic in some olive oil until tender and season to taste ) and then spoon on some tomato sauce over, keep repeating layers and when ending, top with mozzarella cheese and sprinkle with the parmesan cheese and evenly cover with the French fried onions. Bake 350 covered in foil about 1 hour or well heated. Remove foil and let top brown about another 15 minutes. Let stand 10 minutes before cutting into pieces.

From freezer to oven: bake 350 1 hour covered and then remove foil and bake another 30 minutes until hot and browned Serves 12