Dutch Oven Italian Lasagna

• 2 pounds mild Italian sausage (ground)
• 2 small yellow onions, chopped
• 3 (16 ounce) cans crushed tomatoes
• 1 (12 ounce) can tomato paste
• 1 (8 ounce) can tomato sauce
• 1 tablespoon garlic salt
• 1 tablespoon Italian seasoning
• 2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon marjoram
• 2 teaspoons basil
• 1 teaspoon onion powder
• 2 teaspoons minced garlic
• 2 (8 ounce) cans mushroom pieces
• 1 (24 ounce) container cottage cheese
• 1 (10 ounce) package spinach, thawed and drained, chopped
• 1 pound mozzarella cheese, grated (save 1 cup for topping)
• 1 (16 ounce) package lasagna noodles (don't cook first)
• 8 ounces fresh mushrooms, sliced

1. 1. Brown meat and onions
2. 2. Combine tomatoes, paste, sauce, seasonings and canned mushrooms and add to meat/onion mixture.
3. 3. Combine cottage cheese, spinach, mozzarella cheese.
4. 4. Place 1/3 of meat sauce in bottom of Dutch oven. Layer 1/2 noodles, then 1/2 cheese mixture. Repleat layers ending with meat sauce.
5. 5. Cover and place on 12 briquets . Place 14 briquets on top of the lid and ccook for 2 hours adding fresh briquets as needed. Rotate oven occassionally. When cooking time is complete, remove oven from bottom heat. Let stand 10 minutes before serving.

italian sausage, yellow onions, tomatoes, tomato paste, tomato sauce, garlic salt, italian seasoning, oregano, thyme, marjoram, basil, onion powder, garlic, mushroom pieces, cottage cheese, mozzarella cheese, lasagna noodles, mushrooms

Taken from www.epicurious.com/recipes/member/views/dutch-oven-italian-lasagna-50013156 (may not work)