Sausage & Mushroom Lasagna

1 lb. Italian sausage or Turkey sausage
½ cup onion chopped
8 oz. mushrooms, chopped
2 - 14.5 oz. cans of diced tomatoes with oregano and basil
15 oz. Ricotta cheese
10 oz. shredded parmesan cheese, divided
½ cup heavy whipping cream
1 large egg
Salt
Ground pepper
Nutmeg
8 oz. lasagna noodles cooked al dente
12 oz. mozzarella sliced thinly

Combine meat and onion in skillet over medium heat. Stir until browned. Stir in mushrooms and diced tomatoes with juice. Cook until slightly thickened about 20 minutes. Let cool. Combine 5 oz. parmesan cheese with ricotta cheese, cream and egg until smooth. Add salt, pepper and nutmeg to taste. Preheat oven to 375 degrees. Grease bottom of a 9 x 13 baking dish. Place layer of cooked noodles in pan. Spread noodles with 1/3 of cheese mixture and follow with ½ of meat mixture. Top with 4 oz. mozzarella slices. Repeat layering. Cover top noodle layer with sliced mozzarella and parmesan. Bake 25 – 30 minutes. Serves 8.