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Friday, September 3, 2010



  • 1 pound lean ground beef
  • 1 onion, chopped
  • 1 (4.5 ounce) can mushrooms, drained
  • 1 (28 ounce) jar spaghetti sauce
  • 1 (16 ounce) package cottage cheese
  • 1 pint part-skim ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 eggs
  • 1 (16 ounce) package lasagna noodles
  • 8 ounces shredded mozzarella cheese


  1. In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
  2. In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
  3. Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
  4. Bake in a preheated 350 degree F (175 degree C) oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional

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