1Wash mushrooms then slice in 1/4 inch slices. Crumble hamburger in large frying pan, then add mushrooms. Cook until beef has cooked through and mushrooms have just begun to change color. Add Spaghetti Sauce, sugar, and tomato paste, then seasonings to taste.
2In a large boiling pan, fill with enough water to boil noodles. Set on burner at high heat, add butter and a dash of salt. When water reaches a good boil, add Lasagna noodles, shifting constantly until they are submerged in water fully. Stir often to prevent sticking. When noodles are cooked to just tender stage, drain in a strainer and cool with cold water until they are easy to handle.
3In baking dish, ladle a very thin layer of sauce on the bottom. Sprinkle a small bit of mozz/cheddar mixture. Layer rest of ingredients in this order:
1/3 container of ricotta
Thin layer of sauce
6 slices of provolone
Repeat until all ingredients are used - or you run out of sauce. You need to end with a layer of sauce to prevent noodles from becoming hard when baking.
4Cover top layer with remaining mozz/cheese mixture. Cover with tin foil. Bake at 375 for 1 hour and 15 minutes. Remove tin foil and bake for an additional 15 minutes.
5Remove from oven and let stand for ten minutes before serving.
Awesome served with garlic/cheese toast. I also have a recipe for that posted.