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1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 (28-ounce) can diced tomatoes, undrained
1 (8-ounce) can sliced mushrooms, drained
1 (6-ounce) can tomato paste
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon fennel seed
1 (16-ounce) container cottage cheese
2/3 cup grated Parmesan cheese
1/4 cup shredded mild cheddar cheese
1-1/2 cups (6 ounces) shredded mozzarella cheese, divided
2 eggs
1 pound lasagna noodles, cooked and drained


In a skillet, cook beef, onion and garlic until beef is browned 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 13-in. x 9-in. x 2-in. 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° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake an additional 15 minutes or until cheese is melted.


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