Felix's Lasagna

• 9 whole wheat lasagna noodles
• 1 teaspoon salt
• 2 teaspoons olive oil
• 1 (26 ounce) jar spaghetti sauce (I used garlic, mushroom and roma tomato)
• 1 lb Italian sausage
• 1 lb ground beef
• 1 (16 ounce) container small curd cottage cheese (drain slightly)
• 6 ounces shredded parmesan cheese (or Romano if you'd rather)
• 1 lb shredded mozzarella cheese
• 1 (4 ounce) can sliced mushrooms, drained well

1. Combine, brown and crumble sausage and ground beef.
2. Add the salt and olive oil to a large pot of water and bring to a boil; add lasagna noodles and cook, stirring occasionally, 10 minutes.
3. After meat mixture is browned, drain; add spaghetti sauce, mix well, and simmer until noodles are done, stirring occasionally.
4. When noodles are done, gently remove them to a colander and rinse with cool water (be careful, they can tear easily).
5. Combine the cottage cheese and Parmesan cheese in a bowl and set aside.
6. Preheat oven to 350F; put a sheet of aluminum foil on bottom oven rack to catch drips from pan.
7. Spray a 9x13-inch glass baking dish with cooking spray.
8. Lay three noodles flat in bottom of dish, then spread 8 oz.
9. of shredded mozzarella and 1/3 of meat mixture.
10. Layer another three noodles, then the mushrooms.
11. Carefully spread cottage cheese mixture over that, then another 1/3 of the meat mixture.
12. Layer another three noodles, and pour remaining meat mixture over the top, covering it entirely.
13. Bake for 35 minutes; spread remaining mozzarella over top and bake another 10 minutes.
14. Let stand 10-15 minutes before serving.

whole wheat lasagna noodles, salt, olive oil, garlic, italian sausage, ground beef, cottage cheese, parmesan cheese, mozzarella cheese, mushrooms

Taken from www.food.com/recipe/felixs-lasagna-390730 (may not work)