1 medium onion, chopped
1 -2 jalapeno pepper (optional)
2 tablespoons minced fresh garlic (or to taste)
fresh sliced mushrooms, any amount (or use canned, drained)
1 cup grated parmesan cheese, divided (or to taste)
3 (8 ounce) cans tomato sauce
salt and pepper
2 cups grated mozzarella cheese (or to taste)
4 cups medium noodles (use any kind of pasta you desire, 4 cups measured after cooking)
1 cup cottage cheese or 1 cup ricotta cheese
1/2 cup sour cream
2 cups grated mozzarella cheese (optional or to taste) or 2 cups cheddar cheese (optional or to taste)
Directions:
1-Set oven to 350 degrees.
2-Grease a large lasagna dish.
3-Cook the pasta until only firm-tender; drain (it does not have to measure exactly 4 cups cooked, careful not to overcook the pasta as it will cook more in the oven) drain and transfer to a bowl, toss with a couple tablespoons oil to prevent sticking; set aside.
4-In a skillet, cook ground beef, onion, jalapenos (if using) mushrooms and minced garlic until meat is brown and cooked stir in 1/2 cup Parmesan cheese, tomato sauce salt and pepper, stir until heated through (you can the sauce for up to 45 minutes on low heat).
5-Spread 1/2 meat sauce on bottom of pan.
6-Spread 1/2 noodles on top of sauce.
7-Top noodles with 1 cup mozza cheese.
8-Mix 1 cup cottage cheese with 1/2 cup sour cream and 1/2 cup Parmesan cheese.
9-Spread over mozzeralla cheese.
10-Top with remaining tomato sauce, noodles,and remaining mozza cheese.
11-Sprinkle with remaining 1/2 cup Parmesan cheese.
12-Bake, covered for 20 mins, uncover casserole (at this point you can sprinkle with grated mozzeralla or cheddar cheese if desired).
13-Return to oven to bake for another 10-15 mins, or until bubbly.
