Ingredients

2 pounds mild Italian sausage (ground)

2 small yellow onions, chopped

3 (16 ounce) cans crushed tomatoes

1 (12 ounce) can tomato paste

1 (8 ounce) can tomato sauce

1 tablespoon garlic salt

1 tablespoon Italian seasoning

2 teaspoon oregano

1/2 teaspoon thyme

1/2 teaspoon marjoram

2 teaspoons basil

1 teaspoon onion powder

2 teaspoons minced garlic

2 (8 ounce) cans mushroom pieces

1 (24 ounce) container cottage cheese

1 (10 ounce) package spinach, thawed and drained, chopped

1 pound mozzarella cheese, grated (save 1 cup for topping)

1 (16 ounce) package lasagna noodles (don’t cook first)

8 ounces fresh mushrooms, sliced

Preparation

  1. Brown meat and onions
  2. Combine tomatoes, paste, sauce, seasonings and canned mushrooms and add to meat/onion mixture.
  3. Combine cottage cheese, spinach, mozzarella cheese.
  4. Place 1/3 of meat sauce in bottom of Dutch oven. Layer 1/2 noodles, then 1/2 cheese mixture. Repleat layers ending with meat sauce.
  5. Cover and place on 12 briquets . Place 14 briquets on top of the lid and ccook for 2 hours adding fresh briquets as needed. Rotate oven occassionally. When cooking time is complete, remove oven from bottom heat. Let stand 10 minutes before serving.