Lasagna Timballo

16 ozs. lasagna noodles

28 ozs. spaghetti sauce

1- 10 ozs. can mushroom soup

1-1 6 ozs. pkg. mozzarella cheese slices

2 hard coddled eggs, sliced

1- 10ozs. can sliced mushrooms, drained

1 cup grated parmesan cheese

To prevent Lasagna noodles from sticking together, add a little vegetable oil to the water and cook only 8 oz. at a time in a large amount of boiling salted water. Drain.

Grease 9”x13” baking pan. Spread a thin layer of spaghetti sauce in pan.

Layer Lasagna, mushroom soup mozzarella cheese, sliced hard cooked egg, sliced mushrooms, spaghetti sauce, and parmesan cheese. Repeat layers until all ingredients are used, ending with parmesan cheese. Bake in a moderately hot oven (375 F.) for 15-20 minutes. 6-8 servings.

NOTE: Lasagna Timballo is a very popular dish throughout Italy. It offers great variety- the hard coddled eggs can be substituted with almost any cooked meat- diced cooked chicken, veal, ham, pork, or beef.