Paula Deen: Meat & Mushroom Lasagna Recipe - 8 Servings

Ingredients

• 1 tablespoon Olive oil
• 2 cloves garlic
• 1 onion
• 2 tablespoons tomato paste
• 2 teaspoons ground oregano
• 1 teaspoon ground basil
• 1/4 teaspoon ground fennel
• 8 ounces portabella mushrooms
• Pinch red pepper flakes
• 1 1/2 pounds ground chuck
• 1/4 teaspoon salt
• 1/4 teaspoon Pepper
• One 14.5-ounce can diced tomatoes with basil
• One 15-ounce can tomato sauce
• 1 1/4 cups grated Parmigiano-Reggiano
• 1 cup small curd cottage cheese
• One 8-ounce package part-skim shredded mozzarella cheese
• 1 large egg
• 2 tablespoons freshly chopped parsley
• Zest of 1 lemon
• 9 whole-wheat oven-ready noodles