Lasagna

In a large saucepan over medium heat, brown the ground beef. Once browned, drain off the fat and then add the garlic, mushrooms, onion and basil. Cook, stirring occasionally, for 2-3 minutes until the onions are softened slightly. Add the tomatoes and tomato paste and stir to combine. Lower the heat and simmer uncovered for 30 minutes, stirring occasionally.

In a large pot, boil the lasagna noodles according to package instructions for al dente (I use whole wheat noodles, and they take about 10 minutes; the time may be a bit less for white noodles). When done remove from heat and drain.

In a large bowl, combine the cottage cheese, Parmesan cheese, parsley, pepper, and beaten eggs.

Preheat oven to 375 F. In a 9×13 inch baking pan, layer the lasagna. Place half the noodles in the pan and spread with half the cottage cheese mixture. Next spread one third of the mozzarella cheese and then half the meat sauce. Repeat these layers and then top with the remaining third of the mozzarella cheese.

Bake at 375 F for 30 minutes, or until the cheese has started to brown and the filling is hot and bubbling. Remove from oven. Let it stand for at least 10 minutes to set before cutting into squares and serving.

Note: This recipe is easily doubled if you need two pans, or want to freeze or gift one. You can also make half a recipe and use an 8×8 inch pan. It can be made a day or two in advance and refrigerated before baking, or even frozen. If frozen, defrost in the refrigerator the day before baking. If baking from frozen, increase the baking time by about 30 minutes and cover it with foil for the first half hour.