Company Lasagna

• 1 Tablespoon olive oil
• 2 lb ground beef
• 1/4 lb ground pork
• 5 cloves of garlic, minced
• 1 large onion, chopped
• 10 oz white mushrooms, sliced
• 1 can, 398 ml tomatoes sauce
• 1 can tomatoe paste
• 1 can, 796 ml diced tomatoes
• 1 can, 680 ml  pasta sauce (any flavour I use romano cheese and basil)
• 1 T Italian spice
• 2 teaspoons oregano spice
• 2 Tablespoons dried parsley flakes
• 2 bay leaves
• salt & pepper
• 1 cup cottage cheese
• 1 10 oz package frozen spinach, thawed
• 1/4 cup parmesan cheese,  grated
• 1 egg, whisked
• 4 cups, mozzeralla cheese, grated
• 3/4 cup water or wine
• Lasagna Noodles, cooked a le dente

Pre-Assembly

1. In a heavy fry pan take oil, saute onion, mushrooms and minced garlic, until onion is translucent. Put in a dutch oven;
2. Fry your ground meat, drain fat and add to your large pot;  After last batch add 1/2 cup of wine or warer  to pan to deglaze, adding this to your pot;
3. Add tomatoe sauce, paste, diced tomaroes, pasta sauce, italian spice, oregano; parsley flakes; salt and pepper. Stir,Bring to a boil and lower heat; add your bay leaves and simmer for  1 & 1/2 hours  uncovered.
4. Cook your Lasagna Noodles.
5. Mix in a small bowl cottage cheese, chopped spinach, egg and parm, salt and pepper

Assemble Lasagna In Your Two Pans

• Meat Sauce - 3/4
• Cheese  - 1/3
• Pasta - 1 layer
• Cottage cheese mixture 
• Pasta - 1 layer
• Meat Sauce - 1/4
• Cheese - 1/3

Bake Lasgna

1. Bake at 400 degrees, for 3/4 to 1 hour. Cheese should be brown and sauce bubbling up the sides.
2. Let sit 10 mins before serving