Mushroom Lasagna

1 box lasagna noodles 
2 Tbs olive oil
2 cloves garlic, minced
1 tsp dried dill
1 tsp dried basil
1 tsp dried oregano
1 tsp dried marjoram
1 lb button mushrooms, coarsely chopped
20 oz ricotta cheese
2 jars prepared red pasta sauce
1/2 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded

1) Preheat oven to 375F.
2) Prepare lasagna noodles as directed on the box.  Drain and set aside.  If using no-boil lasagna noodles, skip this step.
3) Meanwhile, in a large saute pan, heat oil and garlic, until garlic is fragrant, about 30 seconds.  Add mushrooms and all spices.  Saute until mushrooms are tender, about 5 minutes.  Remove from heat and set aside.
4) Pour 1/2 cup pasta sauce into bottom of large lasagna pan.  Spread evenly.  Place one layer of lasagna noodles.  On top of these noodles, evenly spread all of the ricotta cheese.  Pour 1/2 of one jar of pasta sauce on top of cheese and spread evenly.  Top with another layer of noodles.  Spread all of cooked mushrooms across the noodles.  Top with 1/2 of one jar of pasta sauce, spreading evenly.  Top with another layer of noodles.  Pour remaining pasta sauce across top layer of noodles.
5) Cover lasagna with aluminum foil and bake for 30 minutes.  Remove from oven and top with mozzarella and Parmesan cheeses.  Bake, uncovered, for another 10 to 15 minutes, or until cheese has browned.  Let stand for 10 minutes before serving.

Review:  This is an original recipe!!!  I had leftover mushrooms from last week's ragout recipe that needed to be used.  And, I have most of a case of lasagna noodles in the pantry.  I plan on having lasagna every weekend until we move, just to use them up!  I used two jars of Newman's Own pasta sauce, one flavor was Roasted Garlic and the other was Mushroom Marinara.  It was a really yummy lasagna, but then again, I think it's hard to mess up lasagna!