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
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.