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Heat oil in a large stock pot over medium heat. Add the onions and mushrooms and sauté for 5 minutes until the vegetables caramelize.
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Add the garlic and ground beef and continue to sauté for another 5 minutes or until the beef is well browned. Add the chili powder and continue to sauté for 2 minutes.
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Add the soup and cook for 5 minutes. Add broth and continue to cook for 10 minutes or until the meat is cooked. Remove from heat and set aside.
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In a large mixing bowl, combine ricotta cheese, half of the mozzarella cheese, eggs and black pepper. Mix well.
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Preheat oven to 375F. Spread 2 cups of the meat sauce in the bottom of a 9"x13" pan. Layer 4 lasagna noodles on top, overlapping noodles slightly to cover the bottom.
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Spread half of the cheese mixture over noodles. Layer with 2 1/2 cups of meat sauce and 4 lasagna noodles.
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Spread the remaining cheese mixture on top of the second layer of noodles, layer with 2 1/2 cups of meat sauce and 4 lasagna noodles.
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Spread the remaining meat sauce on lasagna noodles, top with Parmesan cheese and remaining mozzarella cheese.
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Cover with foil and back for 45 minutes at 375F.
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Uncover and continue to bake for 15 minutes until the top is golden and bubbly. Let stand for 5 minutes before slicing.