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1
Start water in large stock pot to boil, while waiting on water begin to saute onion, and green pepper in 1 tablespoon of olive oil.
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2
Once onions and green peppers are soft and kinda translucent transfer them to a large mixing bowl.
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3
Then saute sliced mushrooms in 1 tablespoon olive oil, they will let out a lot of moisture....make sure you drain them before adding to mixing bowl.
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4
Once water is at a rapid boil, add noodles to water.
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5
Put in some salt to help keep the noodles from sticking.
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6
Cook until done.
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7
In a seperate mixing bowl add ricotta cheese, cottage cheese, 1 heaping cup parmesan, 1 egg and mix all together.
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8
This will be your cheese mixture.
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9
Brown your ground beef and DRAIN!
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10
Make sure you drain all excess fat/grease so it doesnt collect on top.
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11
After draining add to mixing bowl with veggies.
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12
Next brown the italian sausage, add last tablespoon of olive oil to help crate some grease.
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13
Once done drain this also, then add to the ground beef and veggies.
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14
Drain the pasta, be careful not to burn your hands...and get ready to start the construction of the best lasagna ever!
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15
Preheat oven to 350.
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16
Get your pan and put down a layer of the sauce, follow with a layer of noodles.
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17
Next layer is sauce again, then meat/veggie mixture add tablespoon dollops of cheese mixture every couple inches, top with some sauce.
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18
Add noodle layer then a whole layer of cheese mixture, then meat mixture, then some chunks of fresh mozzarella, and some shredded parmigiano.
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19
Top with a last layer of noodles then meat then sauce then shredded mozzarella and fresh mozzarella and shredded parm.Cover with foil and put in oven @ 350F for 45 minutes...then remove foil and finish for the last 30 minutes of so until browned.
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20
Once it is hot and bubbly, and browned, take out of the oven and let cool until it has solidified....about 15 minutes.
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21
Then ENJOY!
