Ingredients
1 oven ready lasagna noodles
1 1/2 lb lean ground beef
1 large onion, chopped
1/2 lb mild Italian Sausage
3 clove garlic, minced
1 salt to taste
1 pepper to taste
1 tbsp dried parsley flakes
1 tbsp dried oregano
1 tbsp dried basil
2 14.5 ounce cans chopped tomatoes (undrained)
2 6 ounce cans tomato paste
16 oz container cottage cheese (using only 12 ounces)
15 oz container ricotta cheese (using only 12 ounces)
1/2 cup grated parmesan cheese
1 lb shredded mozzarella cheese (divided)
2 eggs beaten
Steps :
Preheat oven to 375°F
Brown ground beef, Italian sausage, onion and garlic. Drain.
Add salt, pepper, parsley, oregano basil, chopped tomatoes with juice and tomato paste to meat mixture; stirring until well mixed.
Cover and simmer 1 hour on low heat.
Spray a 9x13 baking pan with cooking spray.
Combine in a bowl, cottage cheese, ricotta cheese, eggs, parsley, parmesan cheese and half of the mozzarella cheese.
In your 13x9 pan, spread some meat sauce on the bottom, then layer dry oven ready noodles, meat sauce and cheese mixture; continue repeating layers until you are at the top of the pan.
Top off remaining layer with the rest of the mozzarella cheese making sure noodles are completely covered.
Bake for 40 to 60 minutes or until cheese mixture is thoroughly melted. I cover with foil for about 40 minutes then uncover for 15 to 20 minutes to finish.
Remove from oven and let lasagna rest 15 to 20 minutes before cutting and serving.
