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1
Preheat ovento 350F.
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2
Brown hamburger in large skillet adding first onion and garlic, then tomato sauce and tomato paste, then seasonings, and olives and mushrooms last.
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3
Set burner on low to medium low and simmer sauce.
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4
Slow cooked sauce that simmers for a while is best, but lasagna can be layered and cooked right away if you're short on time.
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5
Cook lasagna according to al dente instructions on package adding a tablespoon of olive oil to the water.
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6
Rinse well with cold water after cooking and set aside.
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7
When sauce and lasagna are ready, begin layering in a deep 9x13 inch baking pan.
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8
Lay lasagna noodles side by side in bottom of pan overlapping slightly.
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9
Add 1/3 of the sauce evenly on top of lasagna noodles.
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10
Cover this layer with mozzerella cheese.
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11
Repeat first layering instructions, but add chedder or colby cheese to this layer.
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12
Repeat layering instructions, adding cottage cheese to the top covering as well as you can.
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13
Place olive halves cut side down on top centered in what will be 12 pieces of lasagna.
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14
(3x4 pattern)
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15
Cover pan of lasagna with aluminum foil and bake for 45 minutes in 350F oven.
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16
After removing from oven, let lasagna set uncovered for 10 to 15 minutes before cutting.
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17
This allows lasagna to firm up resulting in nicer looking servings.
