|Cottage cheese||375 Milliliter (1 1/2 Cups)|
|Allspice||1 Milliliter (1/4 Teaspoon)|
|Oregano||2 Milliliter (1/2 Teaspoon)|
|Chopped lemon rind||15 Milliliter (1 Tablespoon)|
|Grated parmesan cheese||125 Milliliter (1/2 Cup)|
|Vegetable oil||30 Milliliter (2 Tablespoons)|
|Onions||2 , chopped|
|Stalk celery||1 , chopped|
|Garlic||2 Clove (10 gm), smashed and chopped|
|Ground beef||1 Pound (500 Grams)|
|Ground veal||1⁄2 Pound (250 Grams)|
|Mushrooms||1 Pound, chopped (500 Grams)|
|Lasagna||1 Pound, cooked (500 Grams)|
|Grated mozzarella cheese||300 Milliliter (1 1/4 Cups)|
|Tomato sauce||1 Liter (4 Cups)|
Preheat oven to 375°F (190°C).
Grease lasagne dish.
Mix cottage cheese, allspice, oregano, lemon rind and Parmesan cheese together in bowl; set aside.
Heat oil in large skillet; cook onions, celery and garlic 3 to 4 minutes over medium heat.
Add meats, mix well and brown 5 to 6 minutes; season well.
Mix in mushrooms and finish cooking 3 to 4 minutes over high heat.
Correct seasoning and remove from stove.
Dividing ingredients equally build lasagne with layers of pasta, meat, cottage cheese, mozzarella and tomato sauce.
End with a layer of pasta then cover with sauce and remaining mozzarella.
Bake 50 minutes in oven.