No-Boil Lasagna

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I love this recipe - it takes about 1/2 hour to prepare, and 1 hour to bake. No fuss, no "muss"!

Ingredients

1 Tbs. oil (olive)
1 medium onion, finely chopped
1 or 2 cloves garlic, minced
1 lb. lean ground beef
2 (14 oz.) cans tomato sauce
2 (10 oz.) cans sliced mushrooms
1 tsp. Oregano
1 C. cottage cheese (one container)
1/3 C. grated Parmesan
2 eggs, slightly beaten
2 tsp. oil
1 tsp. salt
1/4 tsp. pepper
3 C. or more grated mozzarella
1/2 pkg. Lasagna noodles, any kind (I use 12 noodles)

Directions

Sauté onion and garlic in oil. Add ground beef and brown. Remove excess fat. Stir in tomato sauce, mushrooms with their juice, oregano, salt and pepper. Bring to a boil and remove from heat. In a small bowl, combine cottage cheese, eggs Parmesan and oil. Spoon 1/3 of the sauce into a large, greased chicken roaster or other similar-sized pan. Layer with 4 noodles, 1 C. of grated mozzarella and half of the cottage cheese mixture. Spread 1/3 of sauce overtop, another 4 noodles, 1 C. of grated mozzarella, and the remaining cottage cheese mixture. Put the last 4 noodles on top, the remaining sauce, and top with enough mozzarella to cover all. Cover and bake at 375 F for 45 minutes. Uncover and bake until cheese starts to brown, about 15 minutes. Let stand for 10 minutes before serving.

Ilona McEachern, Winnipeg, Manitoba, Canada