Preheat oven to 375 degrees. Spray 2 8-by-8 inch pans with
nonstick oil spray. Set aside. Heat oil over medium-high heat
in 12 inch skillet. Pell and coarsely chop onions; add to pot.
Add mushrooms and cook, stirring freqhently, until they begin
to release their liquid and onions are tender. Meanwhile, in
bowl, combine egg, cottage cheese and italian seasoning. Set
When mushrooms are done, add the ground beef and brown,
stir in garlic, for 30 seconds. Add marsala, and let it almost
Layer the lasagna in this order; alfreedo sauce, noodles,
cottage cheese mixture, tomatoes, and repeat, top with the
mozzarella and parmesan cheese.
Cover with aluminum foil and bake 50 minutes; uncover and
back for 5 more minutes. Let lasagna rest 10-15 minutes.
Can freeze up to one month.