Lasagna

Short Nathan story: Nathan was warming up some leftover lasagna for lunch. He says to me, "I think I'll become Italian." I said, "really? why is that?" He said, "They have the best food ever." Later, as he was eating, he asked if I put my lasagna recipe on my blog. I told him I couldn't remember. He said, "Check it." So, since I have not posted my recipe for my lasagna, I am posting now. Nathan recommends it.

1 lb ground beef (or sausage or half and half)
1/2 large onion, chopped
3 small fresh mushrooms, chopped (I used canned)
olives, chopped (optional)
2 jars or cans of spaghetti sauce
1 (16 oz)cottage cheese
1 pint ricotta cheese
1/4 cup grated parmesan cheese (fresh is best)
1 egg
1 (16 oz) pkg. lasagna noodles
3 cups mozzarella cheese, shredded (separated)
oregano and/or basil

In a large skillet, cook hamburger (or sausage) until browned. Drain excess grease. Add mushrooms, onions, and olives until onions are transparent. Stir in one jar of pasta sauce, saving enough to cover noodles on top. Add oregano and/or basil. Heat through. In large bowl, combine cottage cheese, ricotta cheese, grated parmesan, one cup of mozzarella cheese, and one egg. Spread thin layer of meat sauce in the bottom of a 13 X 9 greased pan. (I usually have enough to do two pans)Layer with uncooked noodles, cheese mixture, and meat sauce. Last layers should be noodles, remainder of spaghetti sauce, and remainder of mozzarella cheese. Spray aluminum foil and cover. Cook for 45 minutes at 350 degrees. Uncover and cook 15 minutes more. Cheese should be lightly browned on top.