Ingredients
1 pound lean ground beef (90% lean)8 ounces mild or hot Italian sausage1 can (15 ounces) tomato puree2 cans (6 ounces each) tomato paste3 tablespoons dried parsley flakes, divided2 tablespoons sugar1 tablespoon dried basil1-1/2 teaspoons salt, divided1 garlic clove, minced2 large eggs, lightly beaten3 cups cream-style cottage cheese1/2 cup grated Parmesan cheese1/2 teaspoon pepper9 lasagna noodles, cooked and drained4 cups shredded part-skim mozzarella cheese
Preparation
In a Dutch oven, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato puree, tomato paste, 1 tablespoon parsley, sugar, basil, 1 teaspoon salt and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
In a large bowl, combine the eggs, cottage cheese, Parmesan cheese, pepper, and remaining parsley and salt.
Spread 1/2 cup meat mixture in a greased 13x9-in. baking dish. Layer with 3 noodles, a third of the cheese mixture, 1-1/3 cups mozzarella cheese and a third of remaining meat sauce. Repeat layers twice.
Bake at 350° for 1 hour or until a thermometer reads 160°. Let stand for 15 minutes before cutting.
