1. Preheat oven to 400°F.

Preparing the sauce:

1. Put olive oil into a pan heated to medium-high.  Add chopped onions, chopped Bella mushrooms, and Italian seasoning.  Sauté vegetables until they are soft, approximately 5 minutes.
2. Add sausage to the pan and brown, chopping up the ground meat with a wooden spoon to cook evenly and mix with the onion and mushrooms.  Once the meat is cooked, add minced garlic and cook an additional 1 minute.
3. Then add the red wine and nutmeg, stir, and cook until all of the wine has evaporated.  Make sure to scrape up any browned bits off of the pan to add that extra flavor into the meat.

Assembling the Lasagne:

1. In a 9 x 13, spread a layer of pasta sauce over the bottom of the lasagna baking dish, approximately  2/3 cup.  This will help to avoid the noodles sticking to the pan and so the noodles don’t get too dry.
2. Place one layer of lasagna noodles over the sauce.  Spread 1/2 of 1 jar of pasta over the pasta (~ 1 cup).  Spoon 1/3 of the package of ricotta cheese over the sauce by dropping spoonfuls of it over the sauce and gently spreading it.  It won’t be perfectly spread, but don’t worry it will mix itself just fine when cooking all together in the oven.  Next, sprinkle 1 cup shredded cheese over the ricotta.  Then spread 1 layer of sausage & veggie mixture, use 1/3 of the mixture.
3. Repeat this process 2 more times in order of noodles, pasta sauce, ricotta cheese, 1 cup grated cheese, and meat mixture.  Cover with final layer of lasagne noodles.  Spoon 1 more round of sauce over the top and 1 more cup of shredded cheese.

Baking the Lasagne:

1. Cover the lasagne with foil, tenting it over the top so the cheese is not touching and won’t stick to the foil while cooking.  Bake for 45 minutes on 400°F .
2. Remove the foil from the dish and bake another 10 minutes.  The cheese should be browned on top, melty, and bubbling all around the edges.
3. Remove from the oven and let it set / rest for 15 minutes.
4. Cut, serve, and enjoy!