Hot Italian Sausage Lasagna

Servings: 10-12

Ingredients:

Sauce:

1 Package Mild Italian Sausage (such as Syracuse Brand)

1 Package Hot Italian Sausage (such as Syracuse Brand)

1 lb. Hamburger meat

2 Tablespoons butter or margarine

1 Tablespoon minced garlic

Salt

Pepper

1 Cup Fresh sliced mushrooms

1 Small can sliced black olives

1 Small white onion, chopped

1 Can Spagetti Sauce (Hunts, Traditional)

1 Can diced tomatoes (Del Monte)

1 Teaspoon Oregano

1 Teaspoon Sweet Basil

1 Teaspoon Thyme

1 Teaspoon Garlic Powder

1 Teaspoon Crushed Red Pepper

1 cup water

Filling:

1 Large container cottage cheese, 24 oz. (Borden's) small curd

2 Cups Shredded Mozzarella Cheese

2 Eggs, beaten

1 Teaspoon Parsley

1/2 Cup Shredded Parmesan Cheese

1 Teaspoon Garlic Powder

1 Barilla Oven Ready Lasagna Noodles (9 oz.)

Shredded Mozzarella Cheese

Shredded Parmesan Cheese

Cooking Instructions:

In a big fry pan brown hamburger meat and sausage. [Before I brown the sausage, I remove the casings and break the meat off in big hunks and throw it in the pan.] Add the 2 T. butter or margarine, garlic, salt and pepper. Add mushrooms and onions; cook until meat is no longer pink and vegetables are cooked. Add the black olives when everything is cooked. Add spaghetti sauce; drain the diced tomatoes and add to pot and then add water. Cover; simmer on low about 1/2 hour, stirring occasionally, to desired consistency. Add more water while cooking, if it seems too thick. Filling: Mix all 6 filling ingredients together. [This is the filling between the noodles and sauce.] In a 13x9 dish or pan, first put a layer of meat sauce, then a layer of uncooked noodles, and a layer of filling. Alternate layers, making the last layer the sauce. Then add more shredded mozzarella cheese and parmesan cheese on top; sprinkle with parsley. Bake at 350 degrees, covered with foil, about 30 minutes. Take foil off and bake for 20 minutes. Let stand 10 minutes before serving.

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