Ingredients
Lasagna
1 - 16 oz. (1 lb) roll of Italian sausage
1 - 16 oz. (1 lb) package of low-fat hamburger
1 - 24 oz. (1 lb) tub of 4% milk fat cottage cheese (Large curd)
1 - 15 oz tub of ricotta cheese
2 - 26 oz (1 lb 10 oz) Jar Spaghetti Sauce of Choice
1 - 32 oz (2 lb) bag of mozzarella cheese
1 - 12 oz package oven ready lasagna noodles
2 tbs. onion powder
2 tbs. Italian seasoning
2 tbs. black pepper
1 tbs. garlic salt
1 cup parmesan cheese
Mushroom topping
1 lb fresh button-topped mushrooms
1 tbsp black pepper
1 cup extra virgin olive oil
Preparation
Preheat oven to 450-degrees
Cook sausage and hamburger over medium heat until browned. Rinse cooked meat mixture with hot water as fat is strained to remove excess grease.
Combine cottage and ricotta cheeses with onion powder, Italian seasoning, 1 tbs. black pepper, and garlic salt with hand mixer on medium speed for one minute. Set aside.
Remove stems from fresh mushrooms and discard. Slice mushroom caps. Set aside.
Pour spaghetti sauce in a medium bowl for dipping. Set aside.
Spray 20 lb roasting pan with non-stick cooking spray.
Begin to layer ingredients as follows from bottom of pan: three side-by-side lasagna noodles, meat mixture, cheese mixture, sauce, mozzarella cheese. Repeat until ingredients are exhausted.
Top lasagna with 1-cup parmesan cheese and remaining tbs. black pepper.
Mushroom topping:
Divide sliced mushrooms in half.
Place 1/2 of mushrooms in top end portion of lasagna pan.
Place the remaining half in bottom end portion of pan.
Drizzle with olive oil.
Cover with mozzarella cheese.
Cover roasting pan with aluminum wrap and bake for 1 hour 15 minutes.
After baking, uncover pan and let rest for 20 minutes.
Cut, top with baked mushrooms, and serve.
