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1
Sauce:
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2
Brown 1/2 lb of ground beef.
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3
Cook 1/2 lb of Italian sausage (choose spiciness as desired).
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4
While browning meat add 1/2 cup chopped onions and 3 cloves of garlic (optional).
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5
Once meat is brown, drain fat and add 1 jar of Ragu spahgetti sauce.
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6
Add 1 cup fresh tomato, chopped.
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7
Add 1 cup fresh mushroom, chopped.
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8
Season with salt, pepper, and oregano to taste.
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9
Bring to a slow boil and then simmer.
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10
Main Dish:
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11
Heat oven to 350 degrees.
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12
Fill a large stock pot with hot water and add a splash of olive oil and bring to a boil.
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13
Add lasagna noodles and boil for 10 - 15 minutes until tender.
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14
Drain in a colander and rinse with hot water.
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15
In a large tub of cottage cheese add 1 egg and salt and pepper if desired - set aside.
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16
Slice fresh mozzarella cheese about 1/8 inch thick.
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17
In a large casserole dish cover the bottom with lasagna noodles.
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18
Place one layer of sauce over noodles.
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19
Place one layer of cottage cheese mix over sauce.
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20
Scatter 4-6 pieces of mozzarella cheese over the cottage cheese.
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21
Continue layering with noodles (in a criss-cross pattern), sauce, cottage cheese, and mozzarella until dish is full ending with mozzarella on top.
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22
Put in oven and cook 30-40 minutes until cheese on top is melted and slightly brown.
