Supreme Lasagna

• 1/2 lb ground beef
• 1/2 lb mild Italian sausage
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1 (6 ounce) can tomato paste
• 1 (16 ounce) can tomatoes, undrained and cut up
• 2 teaspoons dried basil, crushed
• 1 teaspoon dried marjoram, crushed
• 1 (4 ounce) can sliced mushrooms, drained
• 2 eggs
• 1 lb cream-style cottage cheese
• 3/4 cup grated parmesan cheese, divided
• 2 tablespoons parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces uncooked lasagna noodles, cooked, drained and rinsed
• 2 cups shredded cheddar cheese
• 3 cups shredded mozzarella cheese

1. Cook meats, onion and garlic in large skillet over med-high heat until meat is brown, stirring to separate meat; drain fat.
2. Add tomatoes with juice, tomato paste, basil and marjoram.
3. Reduce heat to low, cover; simmer 15 minutes, stirring often. Stir in mushrooms, set aside.
4. Beat eggs in large bowl; add cottage cheese, 1/2 cup of Parmesan cheese, parsley, salt and pepper. Mix well.
5. Place 1/2 of the noodles in bottom of greased 13x9-inch pan.
6. Spread 1/2 of cheese mixture over noodles, 1/2 of meat mixture and 1/2 of cheddar and mozzarella cheeses.
7. Repeat layers. Sprinkle with remaining 1/4 cup of Parmesan.
8. Bake in preheated 375 degree oven 40 to 45 minutes or until bubbly.
9. Let stand 10 minutes.
10. Note: I almost always substitute fresh mushrooms for canned, and sometimes substitute Italian seasoning for the basil and morjaram. I wanted to post the original recipe, but I think these substitutions make the recipe better.

ground beef, italian sausage, onion, garlic, tomato paste, tomatoes, basil, mushrooms, eggs, creamstyle, parmesan cheese, parsley flakes, salt, pepper, lasagna noodles, cheddar cheese, mozzarella cheese

Taken from www.food.com/recipe/supreme-lasagna-279410 (may not work)