10 lasagna noodles 1-lb Italian sausage
1-1/2 lb ground beef
1 cup chopped onion 2 garlic cloves, minced
3 16 oz cans chopped Italian tomatoes
12 oz tomato paste 2 tsp sugar
2-1/2 tsp salt, divided
2 tsp Italian seasoning (or use 1-1/2 tsp crushed dried basil and ½ tsp fennel seed)
¼ tsp pepper
16 oz container ricotta
16 oz container cottage cheese, small curd (use creamy if you can find it)
2 eggs, beaten
1 Tbsp parsley flakes
4 cups (one pound) shredded mozzarella cheese
¾ cup grated Parmesan cheese.
Cook sausage, ground beef, onion and garlic in large skillet over medium high heat until sausage is no longer pink and onion is tender; drain.
Stir in tomatoes, tomato paste, sugar, 2 teaspoons of the salt, Italian seasoning, and pepper. Bring to a boil. Reduce heat. Simmer uncovered for 20 minutes
In small bowl blend ricotta, cottage cheeses, eggs, parsley and ½ tsp salt.
Spoon 1-1/2 cups of meat sauce into bottom of lasagna pan (may need more to cover bottom). Layer lasagna, meat sauce, ricotta mixture, mozzarella and Parmesan cheese into a dish. Repeat layers. Cover with foil.
Note, this recipe does not call for the lasagna to be cooked. You can if you want to. Made as above, the pan can be made up the day before and stored in the refrigerator. Cook at 375 for one hour; uncover the last 10 minutes. Let stand 10 minutes before cutting.