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1
Preheat oven to 375F Fahrenheit.
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2
In a large stockpot boil water for the lasagna noodles.
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3
Add a pinch of salt and 1 tbsp.
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4
Olive oil to help prevent sticking.
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5
Heat 1 Tbsp.
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6
Oil in lg.
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7
Skillet.
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8
Add diced onion, diced green pepper, and tsp.
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minced garlic and sautee until onions are translucent.
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10
Put the sauteed onions & green peppers into a large mixing bowl.
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11
Add chopped mushrooms to skillet, cook down until done.
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12
Drain, then add to mixing bowl with onions and green peppers.
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13
Brown ground beef, and italian sausage.
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14
Drain, then add to mixing bowl.
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15
Add one jar of prego to mixing bowl and stir.
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16
In a small mixing bowl combine cottage cheese, ricotta cheese, and 1/2 cup parmesan cheese.
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17
Put lasagna noodles into boiling water and cook for approx 15min.
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18
Stir occasionally.
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19
When noodles are done, drain most of the water.
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20
Then grab your lasagna pan and put 1 layer of prego sauce on bottom then a layer of noodles.
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21
Add a layer of meat mixture, then a layer of cheese mixture.
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22
Continue layering until you have reached the top of the pan.
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23
For the topping layer a thin topping of meat mixture, then dollop cheese mixture around then covwr with mozzarella cheese.
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24
Cover with foil tent and bake in oven at 375F.
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25
For 30 minutes.
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26
Then remove foil tent, and return to oven for last 15 to 20 minutes depending on desired browning on top.
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27
Let rest for 15 minutes and then enjoy!
