8 oz. lasagna noodles
1 onion
2 lbs. lean ground beef
1 lb. Italian sausage
1 env. spaghetti sauce mix
16 oz. tomato sauce
12 oz. tomato paste
4 oz. button mushrooms
1/2 c. sweet red vermouth
1/4 c. Parmesan cheese
1/4 c. Romano cheese
1 lb. Mozzarella cheese
2 eggs, beaten
1 pt. cottage cheese
2 tbsp. parsley
Salt, pepper, oregano, basil

Dice onion and brown in butter, adding garlic to taste. Brown ground beef and sausage, pour off fat - mix with onion-garlic. Combine tomato sauce and paste in 1 cup hot water - add vermouth, Parmesan and Romano cheese, mushrooms, spices, (including rosemary), meat mixture and spaghetti sauce mix. Simmer for 5 minutes and let sit. Blend beaten eggs with cottage cheese (or 1 pound of Ricotta cheese).

Layer 9 x 13 inch dish with - 1) noodles; 2) 1/3 of meat sauce and all of cottage cheese with parsley over top; 3) 1/2 Mozzarella covered by 1/3 of meat sauce covered with sprinkling of Parmesan and Romano cheese; 4) noodles; 5) 1/3 of meat sauce with rest of Mozzarella, Parmesan and Romano cheese with parsley on top.

Bake at 350 degrees for 30-45 minutes until slightly browned on top. Freezes well.