Some dang good lasagna!

Lasagna
source: the pioneer woman

Ingredients

• 1-1/2 lb. ground beef
• 1 lb. breakfast sausage
• 2 cloves garlic, minced
• 2 cans (14.5 oz.) whole tomatoes
• 2 cans (6 oz.) tomato paste
• 2 T. parsley
• 2 T. basil
• 1 tsp. salt
• 3 c. cottage cheese
• 2 eggs, beaten
• 1/2 c. fresh Parmesan cheese, grated
• 2 T. parsley
• 1 tsp. salt
• 1 lb. mozzarella cheese
• 1 package (10 oz.) lasagna noodles 

*add 1/2 tsp. salt and 1 T. olive oil to pasta water

Directions

1. Pre-heat oven to 350 degrees
2. Bring a large pot of water to a boil.
3. Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. 
4. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
5. In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
6. To assemble arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
7. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
8. Either freeze, refrigerate for up to two days, or bake immediately: for 20 to 30 minutes, or until top is hot and bubbly.