Lasagne with Mushrooms Recipe

Lasagne with Mushrooms Ingredients:

¾ lb ground beef (about 12 oz)

1 lb fresh mushrooms, sliced

2 lbs canned tomatoes (about two 28 oz cans)

1 large onion, finely chopped

1 ½ cups cottage cheese

½ cup whole milk

3 cups shredded mozzarella cheese (about 12 oz)

1 ½ cups grated cheese (Parmesan or mixed Italian, about 6 oz)

2 tbsp olive oil

1 tsp salt (or to taste)

½ tsp black pepper

3 cloves garlic, minced

2 tsp dried basil

12 oz lasagna noodles (regular or oven-ready)

Preheat oven to 375°F (190°C). Slice the mushrooms and cook them gently with ¼ cup water until tender; set aside, reserving the cooking liquid. In a large skillet, heat olive oil over medium heat, add onion, and sauté until soft. Add ground beef and cook until browned. Stir in the reserved mushroom liquid and canned tomatoes, season with salt, pepper, garlic, and basil, and let simmer for about 40 minutes, stirring occasionally. Mix the cooked mushrooms with cottage cheese and milk, adding a pinch of salt and pepper.

Lightly grease a 9×13-inch baking dish. Begin with a layer of mushroom-cheese mixture, then add lasagna noodles, followed by meat sauce. Continue layering in this order, finishing with meat sauce on top. Cover with mozzarella slices and sprinkle grated cheese evenly over the top. Bake for 40 minutes until bubbling and golden. Serve with warm baguette and a crisp green salad.