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