Recipe

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• 1 lb ground beef
• 1 lb bulk italian sausage
• 3 (8 oz) cans tomato sauce
• 2 (6 oz) cans tomato paste
• 2 garlic cloves, minced
• 2 tsp sugar
• 1 tsp italian seasoning
• 1 tsp salt
• 1/2 tsp ground pepper
• 3 eggs
• 3 tbsp fresh parsley, minced
• 3 cups cottage cheese, small curd
• 1 (8 oz) carton ricotta cheese
• 1/2 cup parmesan cheese, grated
• 9 lasagna noodles, cooked and drained
• 6 slices provolone cheese
• 3 cups mozzarella cheese, shredded

• 1 In a skillet, cook beef and sausage until no longer pink; drain.
• 2 Add the next 7 ingredients and simmer for about an hour, stirring occasionally.
• 3 In the bowl of a food processor, combine eggs, parsley, cottage cheese and ricotta cheese. Process until smooth.
• 4 In a 13x9x2 baking dish, spread 1 cup meat sauce.
• 5 Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining 3 noodles, meat sauce and mozzarella.
• 6 Cover and bake at 375 degrees for 50 minutes. Uncover and bake 10-20 minutes longer.
• 7 Let stand 15 minutes before cutting.