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The Kitchn: A weeknight lasagna you can whip up in no time

By Christine Gallary on

1/2 medium yellow onion, diced

8 ounces uncooked Italian sausage, casings removed

8 ounces white or cremini mushrooms, sliced

1 (24- to 26-ounce) jar marinara sauce (about 3 cups)

1 1/2 cups low-sodium chicken broth

8 ounces dry lasagna noodles (about 10)

 

1 cup cottage cheese (about 8 ounces), at room temperature

Salt

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

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