Traditional Lasagna

By norsegal8

Ingredients

• 1 pound ground beef
• 3 /4 pound bulk pork sausage
• 3 cans (8 ounces each) tomato sauce
• 2 cans (6 ounces each) tomato paste
• 2 garlic cloves, minced
• 2 teaspoons sugar
• 1 teaspoon Italian seasoning
• 1 /2 to 1 teaspoon salt
• 1 /4 to 1/2 teaspoon pepper
• 3 large Nellie’s Free Range Eggs
• 3 tablespoons minced fresh parsley
• 3 cups 4% small-curd cottage cheese
• 1 carton (8 ounces) ricotta cheese
• 1 /2 cup grated Parmesan cheese
• 9 lasagna noodles, cooked and drained
• 6 slices provolone cheese (about 6 ounces)
• 3 cups shredded part-skim mozzarella cheese, divided

Details

Adapted from tasteofhome.com

Preparation

Step 1

1. In a skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add the next seven ingredients. Bring to a boil. Reduce the heat and simmer, uncovered, for 1 hour, stirring occasionally. Season with salt and pepper.

2. Meanwhile, in a large bowl, lightly beat eggs. Add the parsley; stir in the cottage cheese, ricotta and Parmesan cheese.

3. Preheat the oven to 375. Spread 1 cup of the meat sauce in an uncreased 13x9-inch baking dish. Layer with 3 noodles, provolone cheese, 2 cups of the cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cheese mixture and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella (the dish will be full).

4. Cover; bake 50 minutes. Uncover; bake until heated through, 20 minutes. Let stand 15 minutes before cutting.