Recipe

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• 8 oz uncooked lasagna noodles
• 1/2 lb ground beef
• 1/2 lb mild italian sausage, casings removed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 (14 1/2 oz) can whole canned tomatoes, undrained and chopped
• 1 (6 oz) can tomato paste
• 2 tsp dried basil
• 1 tsp dried marjoram
• 1 (4 oz) can sliced mushrooms, drained
• 2 eggs
• 2 cups cream-style cottage cheese
• 3/4 cup grated parmesan cheese, divided
• 2 tbsp dried parsley flakes
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups shredded cheddar cheese
• 3 cups shredded mozzarella cheese

• 1 Cook lasagna noodles according to package directions; drain.
• 2 Cook meats, onion and garlic in large skillet over medium-high heat until meat is brown, stirring to separate meat. Drain fat.
• 3 Add tomatoes with juice, tomato paste, basil and marjoram. Reduce heat to low. Cover; simmer 15 minutes, stirring often. Stir in mushrooms; set aside.
• 4 Preheat oven to 375°F Beat eggs in large bowl; add cottage cheese, 1/2 cup Parmesan cheese, parsley, salt and pepper. Mix well.
• 5 Place half the noodles in bottom of greased 13X9-inch baking pan. Spread half the cottage cheese mixture over noodles, then half the meat mixture and half the Cheddar cheese and mozzarella cheese. Repeat layers. Top with remaining 1/4 cup Parmesan cheese.
• 6 Bake lasagna 40 to 45 minutes or until bubbly. Let stand 10 minutes before cutting.