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Lasagna Supreme
by Devin Lee
serves: 8
  Best Loved Casseroles P. 122
Ingredients:
  8 oz   lasagna noodles
  1/2 lb   ground beef
  1/2 lb   mild Italian sausage, casings removed
  1 med   onion, chopped
  2 cloves   garlic, minced
  1 can   whole peeled tomatoes, undrained/chopped
  1 can   tomato paste (6oz)
  2 tsp   dried basil leaves
  1 tsp   dried marjoram leaves
  1 can   sliced mushrooms, drained
  2   eggs
  1 lb   cream-style cottage cheese
  3/4 cup   Parmesan cheese, divided
  2 T   dried parsley flakes
  1/2 t   salt
  1/2 t   ground black pepper
  2 cups   shredded cheddar
  3 cups   shredded mozzarella
Directions:
  Cook lasagna noodles according to pkg
Cook meats, onion and garlic in lg. skillet over medium-high heat until meat is brown, stirring to separate meat. Drain drippings.Add tomatoes with juice, tomato paste, basil and marjoram. Reduce heat to low. Cover; simmer 15 min, stirring often. Stir in mushrooms. Set aside.
Preheat oven to 375. Beat eggs in lg. bowl; add cottage cheese, 1/2 cup parmesan, parsley,salt, and pepper. Mix well.
Place half of noodles in bottom of pan. Spread half of cottage cheese mixture over noodles, then half of meat mixture and half of cheddar cheese and mozzarella cheese. Repeat layers. Sprinkle w/ remaining 1/4 c. parmesan.
Bake lasagna 40-45 min. or until bubbly. Let stand 10 min. before cutting.