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1
Preheat oven to 450-degrees
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2
Cook sausage and hamburger over medium heat until browned.
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3
Rinse cooked meat mixture with hot water as fat is strained to remove excess grease.
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4
Combine cottage and ricotta cheeses with onion powder, Italian seasoning, 1 tbs. black pepper, and garlic salt with hand mixer on medium speed for one minute. Set aside.
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5
Remove stems from fresh mushrooms and discard. Slice mushroom caps. Set aside.
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6
Pour spaghetti sauce in a medium bowl for dipping. Set aside.
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7
Spray 20 lb roasting pan with non-stick cooking spray.
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8
Begin to layer ingredients as follows from bottom of pan: three side-by-side lasagna noodles, meat mixture, cheese mixture, sauce, mozzarella cheese. Repeat until ingredients are exhausted.
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9
Top lasagna with 1-cup parmesan cheese and remaining tbs. black pepper.
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10
Mushroom topping:
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11
Divide sliced mushrooms in half.
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12
Place 1/2 of mushrooms in top end portion of lasagna pan.
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13
Place the remaining half in bottom end portion of pan.
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14
Drizzle with olive oil.
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15
Cover with mozzarella cheese.
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16
Cover roasting pan with aluminum wrap and bake for 1 hour 15 minutes.
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17
After baking, uncover pan and let rest for 20 minutes.
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18
Cut, top with baked mushrooms, and serve.
