|Ground beef||1⁄2 Pound|
|Mild italian sausage||1⁄2 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned tomatoes||16 Ounce, undrained and cut up (1 Can)|
|Tomato paste||6 Ounce (1 Can)|
|Dried basil||2 Teaspoon, crushed|
|Dried marjoram||1 Teaspoon, crushed|
|Canned sliced mushrooms||4 Ounce (Drained)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs), divided|
|Parsley flakes||2 Tablespoon|
|Uncooked lasagna noodles||8 Ounce, drained, rinsed|
|Shredded cheddar cheese||16 Ounce (2 Cups)|
|Shredded mozzarella cheese||12 Ounce (3 Cups)|
Cook meats, onion and garlic in large skillet over medium-high heat until meat is brown, stirring to separate meat; drain fat.
Add tomatoes with juice, tomato paste, basil and marjoram.
Reduce heat to low.
Cover; simmer 15 minutes, stirring often.
Stir in mushrooms; set aside.
Beat eggs in large bowl; add cottage cheese, 1/2 cup of the Parmesan cheese, parsley, salt and pepper.
Place 1/2 of the noodles in bottom of greased 13 x 9-inch pan.
Spread 1/2 of the cheese mixture over noodles, then 1/2 of the meat mixture and 1/2 of the Cheddar and mozzarella cheeses.
Sprinkle with remaining 1/4 cup Parmesan cheese.
Bake in preheated 375°F.oven 40 to 45 minutes or until bubbly.
Let stand 10 minutes.