Supreme Lasagna

Got this recipe from the first cookbook I ever bought. I was right out of high school and had never attempted anything more difficult than a grilled-cheese sandwich. But when I tried this recipe, I fell in love with cooking. This was also the very first time I had ever tried lasagna. Now when ever anyone hears I am cooking lasagna I have a house-full for dinner!

• Ready In: 1 hr 15 mins
• Serves: 8-10

Ingredients

• 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

Directions

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.