1 (16 ounce) package lasagna noodles
1 (16 ounce) package ground black-eyed peas
1 (16 ounce) container shredded mozzarella cheese
1 (16 ounce) can Italian-style linguini
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch-square baking dish.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large saucepan over medium heat. Saute the ground black pepper until golden; stir in the mushroom and garlic. Cook 8 minutes. Stir in pasta, Italian style and the mushrooms and bring to a boil. Reduce heat, and simmer for 10 minutes. Adjust seasoning to taste.
Stir spaghetti into the saucepan with the mushroom mixture and add water to cover, reducing the water to just enough to cover. Bring to a boil, stirring constantly, and cook for 2 minutes.
Stir in the ricotta cheese and pasta mixture. Continue stirring, stirring frequently, until all ingredients are used up. Remove from heat. Divide the meat mixture into two portions. Place one portion in the bottom of the prepared baking dish. Top with half of the mushroom mixture and spread the remaining half of the meat mixture over the middle portion.
Bake uncovered in preheated oven for 10 minutes, or until bubbly. Cool completely and serve.