Supreme Lasagna - cooking recipe

Ingredients

1/2 lb ground beef
1/2 lb mild Italian sausage
1/2 cup chopped onion
2 garlic cloves, minced
1 (6 ounce) can tomato paste
1 (16 ounce) can tomatoes, undrained and cut up
2 teaspoons dried basil, crushed
1 teaspoon dried marjoram, crushed
1 (4 ounce) can sliced mushrooms, drained
2 eggs
1 lb cream-style cottage cheese
3/4 cup grated parmesan cheese, divided
2 tablespoons parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces uncooked lasagna noodles, cooked, drained and rinsed
2 cups shredded cheddar cheese
3 cups shredded mozzarella cheese

Preparation

Cook meats, onion and garlic in large skillet over med-high heat until meat is brown, stirring to separate meat; drain fat.
Add tomatoes with juice, tomato paste, basil and marjoram.
Reduce heat to low, cover; simmer 15 minutes, stirring often. Stir in mushrooms, set aside.
Beat eggs in large bowl; add cottage cheese, 1/2 cup of Parmesan cheese, parsley, salt and pepper. Mix well.
Place 1/2 of the noodles in bottom of greased 13x9-inch pan.
Spread 1/2 of cheese mixture over noodles, 1/2 of meat mixture and 1/2 of cheddar and mozzarella cheeses.
Repeat layers. Sprinkle with remaining 1/4 cup of Parmesan.
Bake in preheated 375 degree oven 40 to 45 minutes or until bubbly.
Let stand 10 minutes.
Note: I almost always substitute fresh mushrooms for canned, and sometimes substitute Italian seasoning for the basil and morjaram. I wanted to post the original recipe, but I think these substitutions make the recipe better.