Sauce:
- 1 1/2 pounds ground beef
- 1/2 pound sausage
- 1 cup onions, chopped
- 1 clove garlic, minced
- 28 ounce can crushed tomatoes
- 15 ounce can tomato sauce
- 1 1/2 tablespoon parsley flakes
- 1 1/2 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon crushed basil
Cheese mixture:
- 2 pounds cottage cheese
- 2 eggs, beaten
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
Assembly:
- 3/4 pound low-moisture mozzarella cheese, grated
- 12 extra wide lasagna noodles
- Parmesan cheese for sprinkling on top
Sauce:
- Brown ground beef, sausage, onions, and garlic in a deep saute pan. Drain off extra fat.
- Add crushed tomatoes, tomato sauce, parsley, sugar, salt, and basil.
- Simmer, uncovered, for 1 hour, stirring occasionally.
Cheese mixture:
- While the sauce is simmering, mix cottage cheese, beaten eggs, Parmesan cheese, parsley, salt and oregano.
- Cook the noodles according the package directions.
Assembly:
- In a 9×13″ baking dish, arrange a layer of noodles, cheese mixture, and meat sauce, using about half of each. Repeat the layers and sprinkle with Parmesan cheese.
- Bake, uncovered, at 350°F for 15 minutes. Reduce heat to 325°F and bake 30 minutes more. Remove from heat and let rest 15 minutes before serving.