1 16-ounce package low-carb or whole-grain penne rigate or ziti

1 40-ounce jar Victoria White Linen Collection All-Natural Marinara Sauce (you can get this at Costco)

1 package bulk mild Italian sausage

1 package bulk hot Italian sausage

1 package white button or cremini mushrooms

¼ tsp fresh ground black pepper

1 16-ounce container ricotta cheese

½ cup fresh grated parmesan or Romano cheese

1 unce package shredded mozzarella cheese

Bring salted water to a boil and cook pasta according to package directions, until soft but very al dente.  Reserve some of the cooking water from the pasta.

While pasta is cooking, pour marinara sauce into large deep-dish lasagna pan.  Brown sausage in large saucepan and transfer cooked sausage into lasagna pan using a slotted spoon, leaving fat from sausage in pan.  Wash mushrooms and slice into pan with sausage fat.  Sauté mushrooms until they give off liquid and are soft.  Drain and transfer mushrooms to lasagna pan.  Grind black pepper over mushrooms and sausage.  Lightly stir ricotta into ingredients in lasagna pan.  Mix remaining cheeses and add 1/3 of cheese into lasagna pan, reserving the remainder.

Add pasta to lasagna dish and stir.  Top with remaining cheese and bake at 350 degrees for 30 minutes.  Remove from oven and let rest for ten minutes.  Serve with a robust red wine.