1 pk (8oz) Lasagna Noodles
1 lb Mild Pork Sausage
1    Jar (32oz) Spaghetti Sauce
1    Egg; slightly beaten
12 oz Ricotta Cheese
1 tb Dried Parsley Flakes
1/2 ts Dried Whole Oregano
1/4 c  Grated Parmesan Cheese
3 c  Mozzarella Cheese *
4 1/2 oz Sliced Mushrooms, drained
1 pk (3 1/2oz) Sliced Pepperoni

* Shredded and divided Cook Lasagna noodles according to package
directions, omitting salt, and then drain. Cook sausage until browned,
Stirring to crumble; drain. Stir spaghetti sauce into sausage, and set
aside. Combine egg and next five ingredients, stirring well. Spread about
1/2 cup meat sauce in a lightly greased 13x9x2″ baking dish. Layer half of
the noodles, half of ricotta cheese mixture, one-third of mozzarella
cheese, and one-third of remaining meat sauce; repeat layers using equal
amounts. Arrange mushrooms and pepperoni slices on top. Bake at 375 for 20
mins. Sprinkle with remaining cheese, and bake an additional five mins.