- 1-1/2 pound Ground Beef
- 1 pound Hot Breakfast Sausage
- 2 cloves Garlic, Minced
- 2 cans (14.5 Ounce) Diced Tomatoes
- 2 cans (6 Ounce) Tomato Paste
- 2 Tablespoons Dried Parsley
- 2 Tablespoons Dried Basil
- 1 teaspoon Salt
- 3 cups low-fat cottage cheese
- 2 whole beaten eggs
- 1/2 cup Grated (not Shredded) Parmesan Cheese
- 2 Tablespoons Dried Parsley
- 1 teaspoon Salt
- 1 pound Sliced Mozzarella Cheese
- 1 package (10 Ounce) Lasagna Noodles
- (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
- Bring a large pot of water to a boil
- Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic
- Cook over medium-high heat until browned
- Drain
- Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt
- After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps
- In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt
- Stir together well
- Set aside
- Cook lasagna until “al dente” (not overly cooked)
- To assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary
- Spoon half the cottage cheese mixture over the noodles
- Spread evenly
- Cover cottage cheese with a layer of mozzarella cheese
- Spoon a little less than half the meat/sauce mixture over the top
- Repeat, ending with meat/sauce mixture
- Sprinkle top generously with extra Parmesan
- Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly
