Lasagna with Eggs, Artichokes and Mushrooms - Eggs.ca

Ingredients

• 9 lasagna noodles
• 2 tbsp (30 mL) olive oil
• 3 cups (750 mL) sliced white mushrooms
• ¼ cup (60 mL) chopped fresh parsley
• 4 canned artichoke hearts, sliced
• 2 ¾ cups (690 mL) tomato or pasta sauce
• 8 hard boiled eggs, peeled and thinly sliced
• 2 ¾ cups (690 mL) shredded part skim mozzarella cheese
• ¼ cup (60 mL) grated Parmesan cheese