Cheater Lasagna

 1/2 large white onion, diced

4 oz mushrooms, diced (optional)

1/2 lb ground beef

1/2 lb milk pork sausage (not breakfast sausage)

2-3 cloves of fresh garlic, minced

2 (14.5 oz each) cans of fire roasted diced tomatoes (Hunts brand has some)

1/2 tsp dried thyme

1/2 tsp oregano

1/2 tsp rosemary

1/2 tsp basil

salt and pepper to taste

2-3 cups cottage cheese

1 egg

2-3 cups grated mozzarella (or more) (I used different kind because I didn't have mozzarella)

1/2 tsp Italian Seasoning

2/3 lb of dry cavatappi pasta  (or any pasta you like)

1. Bring a pot of salted water to a boil.   Add pasta and cook until tender.  Strain and set aside until ready to use. (can add a little oil so it doesn't stick together)

2. In a large frying pan combine onion, mushrooms, beef and sausage.  Cook together until onion and mushrooms have completely softened and until meat is cooked through.  Add garlic and cook for another minute.

3.  Puree the canned tomatoes and add them to the meat.  Add the thyme, rosemary, basil and oregano.  Add salt and pepper to taste and let simmer.

4.  Puree the cottage cheese (if desired) then add the egg and Italian season to the cottage cheese.  Mix to combine. Add 1 cup of the cheese and combine.

5.  In a greased 9x13 inch pan layer 1/3 of the meat sauce, then half of the noodles, all the cottage cheese mixture, half the noodles, and the remaining meat sauce.  Cover with remaining mozzarella.

6.  Cover and bake at 350℉ for 30 minutes.  then uncover and bake for 5-10 more minutes until bubbly.

If you want to freeze and bake later double or triple wrap then freeze.  Thaw it the day before you want it in the fridge and then bake as directed above.

from Ambers Kitchen