Recipe for Four-Cheese Lasagna


1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
28 oz can tomatoes with liquid
8 oz sliced mushrooms, drained
6 oz tomato paste
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon fennel seed
16 oz cottage cheese
2/3 cup grated parmesan cheese
1/4 cup shredded mild cheddar cheese
6 oz (1 1/2 cups) shredded mozzarella
1 cheese, divided
2 eggs
1 lb lasagna noodles, cooked and drained


In a skillet, cook beef, onion and garlic until beef is browned and onion is tender; drain. In a blender, process the tomatoes until smooth. Stir into beef mixture along with mushrooms, tomato paste and seasonings; simmer 15 minutes. In a bowl, combine cottage cheese, Parmesan, cheddar, 1/2 cup mozzarella and eggs. Spread 2 cups meat sauce in the bottom of an ungreased 13x9x2" baking dish. Arrange half the noodles over sauce. Spread cottage cheese mixture over noodles. Top with remaining noodles and meat sauce. Cover and bake at 350 degrees for 45 minutes. Uncover; sprinkle with remaining mozzarella. Return to the oven for 15 minutes or until cheese melts.

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