1 (16-ounce) package lasagna noodles
2 tablespoons vegetable oil
1 onion, chopped
1 cup chopped mushrooms
1 (28-ounce) jar pasta sauce
1/2 cup Kikkoman Soy Sauce, divided
2 cups ricotta cheese
2 eggs, well beaten
2 cups shredded mozzarella cheese
Heat oven to 350°F. Cook noodles according to package directions. In large skillet, heat oil; add onion and mushrooms and sauté until onions are translucent. Stir in pasta sauce and 1/4 cup of the soy sauce; heat through. In medium bowl, combine ricotta cheese, eggs and remaining soy sauce. Spread a layer of meat sauce on the bottom of a 9- x 13-inch baking dish. Layer with noodles, cheese mixture and mozzarella cheese. Continue layering, ending with a final layer of noodles and meat sauce. Cover with foil; bake 30 minutes. Let stand 15 minutes before serving.
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