Ingredients
1 pound ground beef1 medium onion, chopped2 garlic cloves, minced1 can (28 ounces) tomatoes, undrained1 can (8 ounces) sliced mushrooms, drained1 can (6 ounces) tomato paste1 teaspoon salt1 teaspoon dried oregano1 teaspoon dried basil1/2 teaspoon pepper1/2 teaspoon fennel seed2 cups 4% cottage cheese2/3 cup grated Parmesan cheese1/4 cup shredded mild cheddar cheese1-1/2 cups shredded part-skim mozzarella cheese, divided2 large eggs1 pound lasagna noodles, cooked and drained
Preparation
In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender; drain. In a blender, process the tomatoes until smooth. Stir into beef 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 13x9-in. baking dish. Arrange half the noodles over sauce. Spread cheese mixture over noodles. Top with remaining noodles and sauce.
Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Return to the oven for 15 minutes or until cheese is melted.
