Italian 4-Cheese & Sausage Lasagna

• 2 lbs Mild Italian Sausage, Turkey Sausage or Ground Beef
• 1 med sweet onion, chopped
• 2 garlic cloves, minced
• 1 can (28 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1/2 large Portabella mushroom, sliced & browned in butter*
• 1 tsp salt
• 1 tsp oregano
• 1 tsp basil
• 1/2 tsp pepper
• 1/2 tsp. fennel seed
• 1 carton (16 oz) cottage cheese
• 2/3 cup grated Parmesan cheese
• 1/4 cup shredded cheddar cheese
• 1 1/2 cups shredded mozzarella cheese
• 2 eggs
• 1 lb lasagna noodles, cooked & drained

In a skillet, cook meat until browned, then cook onions garlic and mushrooms until tender. Drain meat well. In a blender or food processor, blend tomatoes until smooth. Stir into meat mixture along with mushrooms, tomato paste and seasonings. Simmer 15 minutes. In a bowl, combine cottage cheese Parmesan, cheddar, 1/2 cup mozzarella and eggs. Spread 2 cups meat sauce in the bottom of an ungreased baking dish. Arrange half the noodles over sauce. spread cottage cheese mixture over noodles. Top with remaining noodles and meat sauce. Cover and bake at 350 degrees for 45 minutes. Uncover, sprinkle with remaining mozzarella. Return to the oven for 15 minutes longer or until cheese melts.

Label: Cook (frozen) covered at 350 degrees for 1 1/2 hours. Sprinkle with mozzarella and cook for another 15 minutes more.

*If your family would prefer this dish without the portabella mushroom, please call Patti by April 1st and let her know.