Preheat oven to 375°F Fahrenheit.

In a large stockpot boil water for the lasagna noodles. Add a pinch of salt and 1 tbsp. Olive oil to help prevent sticking.

Heat 1 Tbsp. Oil in lg. Skillet. Add diced onion, diced green pepper, and tsp. minced garlic and sautee until onions are translucent.

Put the sautéed onions & green peppers into a large mixing bowl.

Add chopped mushrooms to skillet, cook down until done. Drain, then add to mixing bowl with onions and green peppers.

Brown ground beef, and italian sausage. Drain, then add to mixing bowl.

Add one jar of prego to mixing bowl and stir. In a small mixing bowl combine cottage cheese, ricotta cheese, and 1/2 cup parmesan cheese.

Put lasagna noodles into boiling water and cook for approx 15min. Stir occasionally.

Add a layer of meat mixture, then a layer of cheese mixture.

Continue layering until you have reached the top of the pan. For the topping layer a thin topping of meat mixture, then dollop cheese mixture around then covwr with mozzarella cheese.

Cover with foil tent and bake in oven at 375°F. For 30 minutes. Then remove foil tent, and return to oven for last 15 to 20 minutes depending on desired browning on top.

Let rest for 15 minutes and then enjoy!