Lots O'Meat Lasagna

By gina62_cooks

Ingredients

• 1 1/2 lbs ground chuck
• 1 lb ground Italian sausage
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tsp oregano
• 1 tsp basil
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 (14.5 oz) can tomatoes with basil, garlic, and oregano
• 2 (15 oz) cans tomato sauce
• 1 (6 oz) can tomato paste
• 1 1/2 cups small curd cottage cheese
• 1 (5 oz) package grated Parmigianno-Reggiano
• 2 TBSP freshly chopped parsley
• 2 large eggs, lightly beaten
• 9 oven-ready lasagna noodles
• 2 (8 oz) packages shredded mozzarella

Details

Servings 4

Preparation

Step 1

Heat oven to 350 degrees.
In a large saucepan, combine ground chuck, sausage, onion and garlic. Cook over medium heat til meat is browned and crumbled; drain.
Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.
In a small bowl, combine cottage cheese, Parmesan, parsley and eggs.
Spoon 1/4 of sauce into bottom of 13x9-inch baking dish. Place 3 uncooked noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella.
Bake 45 minutes. Top with remaining cheese and bake 15 minutes or til hot and bubbly. Let rest 10 minutes before cutting.