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1
Brown Italian sausage, ground beef, onion, garlic and mushrooms.
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2
Drain.
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3
Add salt, parsley flakes, oregano, basil, diced tomatoes and tomato paste to browned meat: stir thoroughly.
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4
Simmer one hour if you have the time.
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5
If not, it tastes just fine if you let it simmer just 15-30 minutes.
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6
At this point, you may cook the lasagna noodles according to the package directions if you'd like but you don't have to.
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7
They will cook in the pan while you bake the lasagna, but it will make a difference in how you layer things.
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8
For cheese mixture: combine cottage cheese, eggs, pepper, dried parsley flakes, parmesan cheese and mozzarella in a separate bowl.
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9
If you cooked your lasagna first, layer it like this in a lasagna pan: noodles, meat sauce, cheese mixture.
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10
Repeat once.
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11
Top that off with one last layer of noodles and then top with remaining bag of mozzarella.
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12
If you did NOT cook the noodles first, layer it in a lasagna pan as follows: small amount of meat sauce on the bottom of the pan to prevent sticking, noodles, meat sauce, cheese mixture.
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13
Repeat once.
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14
DO NOT top off with a final layer of noodles.
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15
Just top with remaining bag of mozzarella.
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16
This is how I make it and it tastes wonderful and no one can tell the difference!
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17
Bake at 375 degrees for 30-40 minutes until cheese is slightly brown and bubbly.
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18
Once it is finished, allow it to sit for about 15 minutes.
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19
This will allow it to set up and it is incredibly easy to serve.
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20
Note: Original recipe called for 1 1/2 pounds of beef and a 1/2 pound of sausage.
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21
Obviously, I changed this because I prefer a lot of meat in my lasagna and I prefer the flavor of sausage over beef.
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22
You can change the meat around as you like -- I've tried all sorts of combinations.
