Four-Cheese Lasagna

• 1 lb. ground beef
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 (28 oz.) can tomatoes with liquid
• 1 (8 oz.) can mushrooms, drained
• 1 (6 oz.) can tomato paste
• 1 tsp. salt
• 1 tsp. oregano
• 1 tsp. dried basil
• 1/2 tsp. pepper
• 1/2 tsp. fennel seed
• 1 (16 oz.) carton cottage cheese
• 2/3 c. Parmesan cheese
• 1/4 c. shredded cheese
• 1 1/2 c. (6 oz.) shredded Mozzarella cheese
• 2 eggs, divided
• 2 lb. lasagna noodles, cooked and drained

1. In skillet, cook beef, onion and garlic until beef is brown and onion is tender.
2. Drain.
3. In blender, process the tomatoes until smooth.
4. Stir into beef mixture along with mushrooms, tomato paste and seasonings.
5. Simmer 15 minutes.
6. In a bowl, combine cottage cheese, Parmesan, Cheddar, 1/2 cup Mozzarella and eggs. Spread 2 cups meat sauce in the bottom of a 13 x 9 x 2-inch baking dish.
7. Arrange half the noodles over sauce.
8. Spread cottage cheese mixture over noodles and meat sauce.
9. Cover and bake at 350u0b0 for 45 minutes. Uncover.
10. Sprinkle remaining Mozzarella.
11. Return to oven for 15 minutes or until cheese melts.
12. Yield:
13. 12 servings.

ground beef, onion, garlic, tomatoes, mushrooms, tomato paste, salt, oregano, basil, pepper, fennel seed, cottage cheese, parmesan cheese, shredded cheese, mozzarella cheese, eggs, lasagna noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=849581 (may not work)