Meat and mushroom lasagna

• 1 tbsp olive oil
• 2 clove garlic minced
• 1 medium onion diced
• 2 tbsp tomato paste
• 1 tsp ground basil
• 2 tsp ground oregano
• 8 oz portebella mushroom chopped
• 1 pinch red pepper flakes
• 1 lb ground beef
• 1/4 tsp salt
• 1/4 tsp pepper
• 14 1/2 oz can diced tomatoes with basil, garlic, & oregeno
• 15 oz can tomato sauce
• 1/4 cup grated parmigiano reggiano
• 1 cup small curd cottage cheese
• 8 oz package shredded mozzerella
• 1 large egg
• 2 tbsp parsley
• 1 small lemon zested
• 1 packages oven ready noodles

1. heat oil in large saucepan and add garlic and onions, cook til softened.
2. Stir in tomato paste, oregano, and basil.
3. Add the mushrooms and red pepper flakes, stir in ground beef and cook till browned.
4. Add diced tomatoes and tomato sauce and bring to boil, then reduce heat to a simmer and simmer 40-45 minutes.
5. heat oven to 350
6. Reserve 2/3 cup of mozzerella cheese, and in a bowl, mix together remaining mozzerella cheese, and all the other cheeses, and the egg, stir in parsley and lemon zest.
7. spoon some of the red sauce in bottom of baking dish, layer oven ready noodles, spread cheese mixture over the layer of noodles, then add a layer of red sauce, then repeat steps.
8. once you finish layering add the reserved mozzerella cheese on top and bake for 45 minutes

olive oil, clove garlic, onion, tomato, ground basil, ground oregano, portebella mushroom, red pepper, ground beef, salt, pepper, tomatoes, tomato sauce, parmigiano reggiano, cottage cheese, mozzerella, egg, parsley, lemon zested, noodles

Taken from cookpad.com/us/recipes/334876-meat-and-mushroom-lasagna (may not work)