Lasagna Supreme Recipe: Classic Comfort Food

INGREDIENTS

8 ounces uncooked lasagna noodles 1/2 pound ground beef 1/2 pound mild Italian sausage, casings removed 1 medium onion, chopped 2 cloves garlic, minced 1 can (14-1/2 ounces) whole peeled tomatoes, undrained and chopped 1 can (6 ounces) tomato paste 2 teaspoons dried basil 1 teaspoon dried marjoram leaves 1 can (4 ounces) sliced mushrooms, drained 2 eggs 2 cups (16 ounces) cream-style cottage cheese 3/4 cup grated Parmesan cheese, divided 2 tablespoons dried parsley flakes 1/2 teaspoon salt 1/2 teaspoon black pepper 2 cups (8 ounces) shredded Cheddar cheese 3 cups (12 ounces) shredded mozzarella cheese

PREPARATION:

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.

Tip Lasagna can be assembled, covered and refrigerated up to 2 days in advance. Bake, uncovered, in preheated 375°F oven 60 minutes or until bubbly. This recipe appears in: Italian