Preparation time: 30
Cooking time: 1 hour
1 lb. (.5 kg) lean ground beef
2- 32 oz (860 g) jar spaghetti sauce
1 onion, chopped
2 cups mushrooms chopped
5-6 cloves of garlic, chopped or pressed
1- 16 oz cottage cheese
1- 16 oz ricotta cheese
3 c. (340 g) shredded mozzarella cheese
.5 c. (50 g) grated Parmesan cheese
2 tsp. dried parsley
salt to taste
ground black pepper to taste
20 lasagna noodles that don't need to be cooked
.25 c. water
--You can add spinach (frozen or fresh) if you want to this along with additional vegetables
1.In a large skillet over medium heat brown the ground beef. Drain the grease.
2. Sautee mushrooms, onions and garlic in large sauce pan. (Add vegetables to this if you want)
3.To the onions add browned meat and spaghetti sauce and simmer for 5 minutes.
4.In a large bowl, mix together the cottage cheese, ricotta cheese, 2 c. of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
--Add spinach to these different layers if you want
5.To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture.
6.Cover with 3 uncooked lasagna noodles, 1.75 c. of the cheese mixture, and .25 c. sauce.
7.Repeat layers twice.
8.Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese.
9.Add .5 c. water to the edges of the pan.
10.Cover with aluminum foil.
11.Bake in a preheated 350/175 for 45 minutes.
12.Uncover and bake an additional 10 minutes.
13.Let stand 10 minutes before serving.