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It might be helpful to look at the attached blog link to Carolina HeartStrings.
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It is less complicated than it sounds and the pictures might help.
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While you are prepping your fillings cook the lasagna noodles in salted water according to package instructions.
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A tablespoon of oil will help the pasta from sticking together add it after draining the noodles.
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FOR THE SAUSAGE-MUSHROOM FILLING
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Brown the sausage in a pan over medium heat.
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When almost browned add the mushrooms.
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Cook until sausage is done.
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Add 1 cup of spaghetti sauce to pan, stir and turn off heat.
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Set aside.
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FOR THE SHRIMP WITH SHERRY ONIONS FILLING:
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Over medium heat, cook onions in a pan with the margarine until soft.
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Stir in sherry or wine and continue to heat and reduce until wine is thickened.
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Cut off heat.
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Set aside.
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In a separate bowl mix the shrimp with 1 cup of spaghetti sauce.
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Set aside.
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FOR THE SPINACH-PROSCIUTTO FILLING:
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Put your spinach leaves in one bowl.
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In a separate bowl mix the proscuitto with 1 cup of spaghetti sauce.
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ASSEMBLY:
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Spread 1/4 cup of spaghetti sauce into the bottom of each section/3rd of the pan, or if using a standard 9x13 pan spread 3/4 cup of spaghetti sauce in the bottom.
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Put 1 lasagna noodle in each opening (or put three across the bottom of the 9x13 pan).
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Spread 1/6th of the ricotta onto each of the 3 lasagna pieces.
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For the SAUSAGE-MUSHROOM lasagna, spread 1/2 of the sausage mixture on top of the ricotta.
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For the SHRIMP WITH SHERRY ONIONS spread 1/2 of the onion mixture from the pan on top of the ricotta.
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Top with 1/2 of the shrimp-spaghetti mixture from the bowl.
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For the SPINACH-PROSCIUTTO use 1/2 of the spinach leaves and layer them on top of the ricotta.
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Top with 1/2 of the proscuitto-spaghetti mixture from the bowl.
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Top each section with 1/2 cup of shredded mozzarella, or if making in a standard pan top with 1 1/2 cups of shredded mozzarella.
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Repeat these layers one more time for each of the three lasagna versions.
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Then: Top each third with one lasagna noodle.
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Top each lasagna noodle with 1/4 cup spaghetti sauce.
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Top the sauce with 1/2 cup shredded mozzarella.
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Grate 1 ounce of Parmesan on top of each.
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Cover with foil.
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Bake at 375F for 30 minutes, remove foil and bake 5 more minutes.
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Buon appetito!
