-
1
In a large saucepan over medium heat, brown the ground beef.
-
2
Once browned, drain off the fat and then add the garlic, mushrooms, onion and basil.
-
3
Cook, stirring occasionally, for 2-3 minutes until the onions are softened slightly.
-
4
Add the tomatoes and tomato paste and stir to combine.
-
5
Lower the heat and simmer uncovered for 30 minutes, stirring occasionally.
-
6
In a large pot, boil the lasagna noodles according to package instructions for al dente (I use whole wheat noodles, and they take about 10 minutes; the time may be a bit less for white noodles).
-
7
When done remove from heat and drain.
-
8
In a large bowl, combine the cottage cheese, Parmesan cheese, parsley, pepper, and beaten eggs.
-
9
Preheat oven to 375 F. In a 9x13 inch baking pan, layer the lasagna.
-
10
Place half the noodles in the pan and spread with half the cottage cheese mixture.
-
11
Next spread one third of the mozzarella cheese and then half the meat sauce.
-
12
Repeat these layers and then top with the remaining third of the mozzarella cheese.
-
13
Bake at 375 F for 30 minutes, or until the cheese has started to brown and the filling is hot and bubbling.
-
14
Remove from oven.
-
15
Let it stand for at least 10 minutes to set before cutting into squares and serving.
-
16
Note: This recipe is easily doubled if you need two pans, or want to freeze or gift one.
-
17
You can also make half a recipe and use an 8x8 inch pan.
-
18
It can be made a day or two in advance and refrigerated before baking, or even frozen.
-
19
If frozen, defrost in the refrigerator the day before baking.
-
20
If baking from frozen, increase the baking time by about 30 minutes and cover it with foil for the first half hour.
