Mushroom Lasagna

A mixed mushroom and fresh herb lasagna by Lacey Johnston.  For a more traditional lasagna, substitute mushrooms for 1 lb. ground beef and skip the olives.
Serves 6

• 15 Crimini Mushrooms, roughly chopped
• 8 Morel Mushrooms, sliced
• 1 White Onion, chopped
• 1/4 tsp Tomato Paste
• 14.5 oz. can Diced Tomatoes, undrained
• 8 oz. can Tomato Sauce
• 1 tsp Dried Oregano
• 1/4 tsp Black Pepper
• 2 tbsp Fresh Parsley, finely chopped
• 4 Fresh Basil Leaves, finely chopped
• 1 Egg, beaten
• 8 oz. Ricotta Cheese
• 16 oz. Cottage Cheese
• 1/4 cup Parmesan Cheese, grated
• 6 oz. Mozzarella, shredded
• 1 tbsp Sugar
• 1 clove Garlic, finely chopped
• 1/4 cup Black Olives (optional)

1. Cook pasta according to package directions, rinse with cold water, drain well. 
2. Lay cooked pasta on tin foil in single layers to dry, otherwise pasta will stick together.
3. Meanwhile, mix tomatoes, sugar and olives in food processor till well blended, set aside.
4. In a large saucepan, cook onion till tender, add garlic, stir for 1 minute more.
5. Add tomato mixture, tomato sauce, tomato pasta, dried seasonings and pepper.
6. Bring to a boil, reduce heat, cover and simmer for 15 minutes, stirring occassionally.
7. Add mushrooms and fresh herbs, cover and simmer for 5 minutes.
8. Meanwhile, for cheese filling, combine egg, ricotta, cottage cheese, parmesan and 1/2 of the mozzarella, mix well, set aside.
9. In a large casserole dish, spread cooked sauce on the bottom of the dish, about 1/2 cup.
10. Lay two rows of the cooked noodles, trim to fit.
11. Spread with 1/2 the cheese mixture and half the sauce.
12. Add noodles to cover and repeat layer of sauce and cheese.
13. Cover with noodles, sauce and top with remaining parmesan.
14. Bake for 50 minutes covered with foil.
15. Remove foil and bake an additional 5 minutes uncovered.
16. Let stand 10 minutes before serving.