4 cups medium noodles (use any kind of pasta you desire, 4 cups measured after cooking)
2 1⁄2 pounds of ground beef
1 medium onion, chopped
1 -2 jalapeno peppers (optional)
fresh sliced mushrooms, any amount (or use canned, drained)
2 tablespoons minced fresh garlic (or to taste)
1 cup grated Parmesan cheese, divided
3 (8 ounce) cans tomato sauce
salt and pepper
2 cups grated mozzarella cheese
1 cup cottage cheese or 1 cup ricotta cheese
1⁄2 cup sour cream
2 cups grated mozzarella or cheddar cheese (optional)
Set oven to 350 degrees F. Grease a large lasagna dish. Cook the pasta until only firm-tender; drain (it does not have to measure exactly 4 cups cooked, careful not to overcook the pasta as it will cook more in the oven) drain and transfer to a bowl, toss with a couple tablespoons oil to prevent sticking; set aside. In a skillet, cook ground beef, onion, jalapenos ,mushrooms and minced garlic until meat is brown and cooked. Stir in 1/2 cup Parmesan cheese, tomato sauce, salt and pepper. Stir until heated through (you can heat the sauce for up to 45 minutes on low heat). Spread 1/2 meat sauce on bottom of pan. Spread 1/2 noodles on top of sauce. Top noodles with 1 cup mozzarella cheese. Mix 1 cup cottage cheese with 1/2 cup sour cream and 1/2 cup Parmesan cheese. Spread over mozzarella cheese. Top with remaining tomato sauce, noodles,and remaining mozzarella cheese. Sprinkle with remaining 1/2 cup Parmesan cheese. Bake, covered for 20 minutes, uncover casserole (at this point you can sprinkle with grated mozzarella or cheddar cheese if desired). Return to oven to bake for another 10-15 minutes, or until bubbly.
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