Mom's Amazing Lasagna

Recipe from Erin Mendenall

2 Tbsp olive oil
2 cloves garlic, minced
1 ½ lb ground beef
3 15 oz cans tomato sauce
½ tsp pepper
1 tsp salt
¼ tsp garlic salt
½ tsp onion salt
½ tsp oregano
1 tsp Italian seasoning
4 oz can chopped olives
1 small can mushrooms
¼ C parmesan cheese
8 oz cream cheese
1 clove garlic, minced
12 oz carton small curd cottage cheese
¼ C sour cream
¼ C parmesan cheese
parsley, chives, pepper
lasagna noodles
12-16 ounces grated mozzarella cheese

Saute garlic in olive oil in a large, heavy pot. Add ground beef, brown and drain. Add tomato sauce. Fill tomato sauce can ¼ full with water, swish and add to pot, repeat this two more times  Add pepper, salt, garlic salt, and onion salt. Bring to a boil. Turn down heat, then add oregano and Italian seasoning. Simmer 1-2 hours. Add olives, mushrooms, and parmesan cheese. Meanwhile, beat cream cheese in mixer. Add garlic, cottage cheese, sour cream, parmesan cheese, and parsley, chives, and pepper to taste. Boil 9 to 12 noodles. Have all ingredients hot. Put some sauce on the bottom of a buttered 9x13 inch pan. Put noodles lengthwise, then more sauce, cream cheese mixture (spread real thin), then grated mozzarella cheese, noodles sauce, etc…, repeating layers ending with sauce and then lots of mozzarella on top.  Bake at 350° until heated through, approx 30 min.