Recipe: Lasagna with Meat Sauce (using ricotta and cottage cheese)

LASAGNA

SAUCE:
1 to 1 1/2 lb. ground beef, browned
1 can tomatoes
1 (16 oz.) can Spanish-style tomato sauce
1 (12 oz.) can tomato paste
1 (8 oz.) can sliced mushrooms
1 cup chopped onion
1 cup hot water
4 garlic cloves, minced
2 tbsp. parsley
2 tsp. sugar
1 1/2 tsp. oregano
1 tsp. basil
1 tsp. salt
1/4 tsp. crushed red pepper
CHEESE FILLING:
1 lb. Ricotta cheese
1 (8 oz.) container cottage cheese
2 eggs, beaten
TO ASSEMBLE:
9 lasagna noodles, cooked and drained
1 lb. Mozzarella, shredded, divided
1 1/2 cups grated Parmesan cheese

SAUCE:
Combine sauce ingredients in a large saucepan or Dutch oven and simmer for 1 hour.

CHEESE FILLING:
Mix together ingredients for filling; set aside.

ASSEMBLE AND BAKE:
In deep 9x13-inch baking pan put a thin layer of sauce, a layer of 3 cooked lasagna noodles, another thin layer of sauce, half of the cheese mixture, half of the Mozzarella, then half of the Parmesan cheese.

Top with 3 more noodles, a layer of sauce (saving enough sauce to cover top), remaining cheese filling, mozzarella, and parmesan, 3 more noodles, then remaining sauce.

Bake uncovered 350 degrees for 45 minutes to 1 hour.