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Submitted by Sussie Roth Easy, classic, and always delicious. Many times I will prepare this the night before, refrigerate, and just pop it in the oven about an hour before dinnertime. Whenever I make this for supper, a requisite piece must be put away to send to my mother for lunch the next day…
1 package lasagna
2 cans tomato sauce (or pizza sauce, if you like)
1 onion, diced
oil for sautéing
2-3 frozen garlic cubes
1 red pepper, diced
1 yellow pepper, diced
1 box mushrooms, peeled and sliced
salt
pepper
sugar
cottage cheese, for spreading
2 8-oz packages shredded cheese
Cook the lasagna noodles in salted water in a large pot until al dente. (You don’t want them too soft, as you will still be baking them.)
Meanwhile, sauté the onion in oil until translucent. Add the garlic and cook until fragrant. Add peppers and sauté until softened. Then add the mushrooms and allow to sauté for about ten minutes, until shrunken and browned.
Add the two cans of tomato sauce, and salt, pepper, and sugar to taste. (If using pizza sauce, you do not need to add any spices.) Allow to cook for about ten minutes.
Line a 9/13 disposable pan with parchment.
Layer three lasagna noodles on the bottom of the pan. Spread cottage cheese generously on top of noodles. Top with sauce and a nice layer of shredded cheese.
Repeat the layers twice more, omitting the cottage cheese.
Cover tightly with foil and bake for 45 minutes on 350 degrees.
Uncover and continue to bake until the cheese is browned and crusty, about 15-20 minutes.
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