Lasagna

Ingredients:
1 pound of hot breakfast sausage or Italian sausage
1 1/2 pounds of ground beef
2 cloves of minced garlic
2- 14.5 ounce cans of whole tomatoes
2- 6 ounce cans of tomato paste
2 tablespoons dried parsley
2 tablespoons dried basil
1 teaspoon of salt
3 cups of cottage cheese
2 eggs, beaten
1/2 cup grated Parmesan cheese
1 pound sliced mozzarella cheese
1-10 ounce package lasagna noodles

Directions:
Bring a large pot of water to a boil. 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. 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. 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). 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. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan. Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.