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Ingredients

1 pound lean ground beef 8 ounces Italian sausage, casings removed 1 (10.75 ounce) can tomato puree 2 (6 ounce) cans tomato paste 2 tablespoons white sugar 1 teaspoon salt 1 clove garlic, minced 1 ½ tablespoons dried parsley 9 lasagna noodles 3 cups cottage cheese 2 eggs, beaten ½ teaspoon ground black pepper ½ cup grated Parmesan cheese 1 ½ tablespoons dried parsley ½ teaspoon salt 16 ounces sliced mozzarella cheese

Nutrition Info

406.3 calories carbohydrate: 26.4 g cholesterol: 96.8 mg fat: 19.7 g fiber: 2.4 g protein: 31.7 g saturatedFat: 9.7 g servingSize: - sodium: 1318 mg sugar: 8.2 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente, drain.
Meanwhile, prepare the sauce. In a large pot or Dutch oven, cook ground beef and sausage over medium heat until brown, drain. Stir in tomato puree, tomato paste, sugar, 1 teaspoon salt, garlic, and 1 1/2 tablespoons parsley. Reduce heat, and simmer uncovered for 30 minutes.
In a bowl, stir together cottage cheese, eggs, pepper, Parmesan, 1 1/2 tablespoons parsley, and 1/2 teaspoon salt until blended.
Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish, layer a third each of the noodles, sliced mozzarella, cottage cheese mixture, and meat sauce. Repeat layers twice.
Bake lasagna in the preheated oven for 1 hour, or until hot and bubbly. Let stand 15 minutes before serving.

12 servings

This is a great tasting lasagna, and a family favorite.