Recipe Of The Month From Author Kathy L. Wheeler ~ Lasagna

I don't know about you, but anything with any kind of pasta in it is an instant hit.  Read on. 
Kathy’s Homemade Lasagna
The recipe and why you love making it:
Way back in 1978, I made this lasagna from a Betty Crocker cookbook my mother gave me. When I met my husband in 1992, I use to make spaghetti with a pouch mix. After a year of dating, he finally fessed up and told me he hated it. So I modified this recipe, which is completely natural, over the years for both spaghetti and lasagna, and occasionally as a marinara sauce.
I cook tomatoes in the instant pot for about 7 to 10 minutes with olive oil and salt, then drain off and blend in the blender for tomato sauce.
Part I1 pound ground beef1 cup of diced purple onion1 cup of sliced mushroomsFresh garlic 2 or 3 cloves1 ts salt1 tbs sugar1 or 2 tbs oregano3 tbs parsley or chopped freshButterOlive oil

I use an iron skillet. With a dash of olive oil, I saute the mushrooms, garlic and onion. It works best to remove them from the skillet once they are cooked to your liking.

Next, with another dash of olive oil, I brown the ground beef (93%/7% fat). I then add the oregano, the salt, some pepper, the sugar, the parsley. Then I add a tbs of butter and brown it a tad, before adding the sauted mushrooms, garlic and onion back in. Pour in about 2 cups of your cooked tomatoes and simmer, 20 minutes or so. Add water, or more tomatoes, if need be.
The last package of noodles I used were wide fresh pasta from Smith Brothers. Drop in boiling water for 1 to 3 minutes, then rinse.
Part II16 oz Ricotta or Cottage cheeseOreganoSaltPepperParmesan CheeseIn a mixing bowl, add the Ricotta Cheese, add more oregano, salt, pepper, and parmesan (about a cup)
Part IIIMozzarella Cheese – just regular, no prep…