I make the easiest lasagne in the world. Makes 1-1/2 to 2 lasagnes. It used to take me forever to layer everything, and I would run out of some ingredients but have others left over. This way it is equal and looks the same!
1 lb (500 grams) lean ground beef or 1 package mild Italian sausages
1/2-1 pkg mushrooms sliced
1/2-1 red or yellow pepper chopped
1 medium onion chopped
2 cloves garlic whole
1 small zucchini sliced and quartered
1 jar pasta sauce
2 large cans Italian seasoned crushed tomatoes
1 can condensed cream of tomato soup
oregano and basil (fresh or dried)
500 grams mozzarella cheese shredded
1 large tub cottage cheese
2 packages lasagne sheets
fresh grated parmesan cheese for topping
Pan fry under medium heat meat to 80-90% done. Add your favourite chopped veggies. Add package sliced mushrooms , 1 small zucchini sliced and quartered, a medium onion cut in small pieces (not quite diced), 2 cloves of whole garlic which eventually just mushes up in the mess and 1/2 chopped red pepper. Cover and cook with meat at medium low heat until veggies are tender). In the mean time, in a VERY large bowl add pasta sauce, canned tomatoes and tomato soup. Add a bit of water to wash out all the past sauce from the jar. Stir in basil and oregano. I then stir in cottage cheese and grated mozzarella cheese. Stir in veggie/meat mixture into this or leave and add to the middle layers of the lasagne. I use the lasagne sheets that you find in the fridge section at the store. I spoon sauce in the bottom and then layer pasta and sauce until I run out of sheets, and finish with a layer of sauce. I cover abundantly with fresh grated parmesan (I do buy it grated but don’t use the shelf stuff). Bake 45 min at 350. Let stand for at least 10 minutes.