Ingredients for 2 pans of lasagna 9x13 metal ( deep pans preferably with metal covers) 3-4 large jars of Ragu Traditional sauce 2-3 jars Parmesan cheese-grated 6 large jars of sliced mushrooms 2-3 large containers of small curd cottage cheese 3 Lbs. sweet or mild Italian sausage ( out of the casings) 3-4 packs of sliced mozzarella cheese 1-2 sheets of tin foil -spray one side with butter or olive oil to lay on top of casserole BAKE at 350

1. Spray pans with butter and set aside
2. Crumble and brown sausage over low heat
3. Cook noodles carefully - so they don’t tear
4. Empty sauce into a large pot and heat on a low flame
5. Drain mushrooms
6. Chop mushrooms and add to sauce
7 After meat browns, drain oil and add to sauce
8. When noodles are quite pliable, drain hot water, and add cold water to keep noodles soft while layering the casserole
9. Layer lasagna
A) noodles
B) sauce- make sure it covers noodles
C) add cottage cheese by spoonfuls and mix into the sauce
D) Cover the sauce with mozzarella
E) liberally add Parmesan on top of mozzarella

REPEAT LAYERS

10. When you have about 1/2 inch of room left at top put a last layer of noodles and then sauce.
11. Liberally add Parmesan
12. Cover casserole with tin foil ( sprayed side down on top of casserole)
13. Cook for 1 hour
14. After 45 minutes, remove tin foil and continue cooking
15. After one hour, remove casserole from oven and cool
16. To insure that casserole cheeses have blended well recook at least one more time covering the casserole with tin foil ( the sprayed side down)
17. I ALWAYS COOK MY LASAGNA 3 Times for best tasting lasagna.