Saute’ the chopped onions and peppers in about 2 TBSP butter
or olive oil for a few minutes until they are softened.
Add the minced garlic.
Add the sausage, the spaghetti sauce and Rotel.

Combine well and simmer for an hour on low.
When the hour is done, add the heavy cream
and mushrooms and stir well.

Layer a thin layer of sauce on the bottom of a 9 x 13 pan.
Place a layer of noodles on next.
Mix the Ricotta cheese with the egg until creamy
and place that mixture on the noodles.
Add 2 cups Mozzarella cheese on next.

Add another layer of noodles and then the remaining sauce.
Last, add the 2 remaining cups of Mozzarella cheese
and the cup of Parmesan.

Cover with foil and bake at 375 degrees for 45 minutes.
Uncover and bake an additional 10 minutes until all melted.
Let stand for 10 minutes before serving.