Homemade Lasagna Supreme

This turned out so yummy last night I wanted to post it! I'm a HUGE pasta fan but have always just done spagetti or the frozen lasagna's mostly and I wanted to be a bit more creative! This was fun...I had never made homemade Lasagna before and I loved every minute of it, I also added a couple things to it to make it more my own! It was devine...(Not the best pics, bare w/me still trying to get used to this part of it)

8 ounces uncooked lasagna noodles

1/2 pound ground beef (I added a little more so it was just under a pound of beef)

1/2 pound mild italian sausage, casings removed

1 medium onion, chopped

2 cloves garlic, minced

1 can (141/2 ounces) whole peeled tomatoes, undrained & chopped

1 can (6 ounces) tomato paste

2 teaspoons dried basil leaves

1 teaspoon dried marjoram leaves

1 can (4 ounces) sliced mushrooms, drained

2 eggs

2 cups (16 ounces) cream-style cottage cheese

15 ounce container Ricotta cheese

3/4 cup grated Parmesan cheese, divided

2 tablespoons dried parsley flakes

1/2 teaspoon salt

1/2 teaspoon black pepper

2 cups (8 ounces) shredded Chedder cheese

3 cups (12 ounces) shredded Mozzarella cheese

Serves 8 - 10

Cook lasagna noodles according to package directions; drain.

Cook meats, onion and garlic in large skillet over medium-high heat until meat is brown, stirring to seperate meat. Drain drippings from skillet.

Add tomatoes w/juice, tomato paste, basil & marjoram. Reduce heat to low. Cover; simmer 15 minutes, stirring often. Stir in mushrooms; set aside.

Preheat oven to 375 degrees. Beat eggs in large bowl; add cottage cheese, ricotta cheese, 1/2 cup Parmesan cheese, parsley, salt & pepper. Mix well.

Place half the noodles in bottom of greased 13X9-inch baking pan. Spread half the cottage cheese mixture over noodles, then half the meat mixture, half the chedder cheese & half the mozzarella cheese. Repeat layers one more time in same order. Sprinkle w/remaining 1/4 cup Parmesan cheese on top of dish.

Bake lasagna 40 - 45 minutes or until bubbly. Let stand 10 minutes before cutting.

NOTE: Lasagna may be assembled, covered & refrigerated up to 2 days in advance. Bake, uncovered, in preheated 375 F. oven 60 minutes or until bubbly. ( This is another reason I love this dish...if your a mom or just don't have the time to make this all in one shot, it can be done ahead of time and waiting to go in the oven w/in the next 2 days! )