Ingredients

• 1 pound ground beef
• 1 pound mild or spicy Italian sausage
• 2 cloves garlic minced
• 2- 14.5 ounce cans of whole tomatoes
• 2- 6 ounce cans of tomato paste
• 2 tablespoons dry basil
• 2 ½ tsp salt
• 3 cups cottage cheese or ricotta
• 2 whole beaten eggs
• ½ cup grated parmesan cheese
• 1 package of lasagna noodles
• 1 pound shredded mozzarella

Instructions

1. In a large skillet combine ground beef, sausage and garlic cook over medium high heat until brown. Drain half the fat
2. Add 2 cans of whole tomatoes, tomato paste, basil and salt
3. Break up the whole tomatoes and simmer for 45 minutes while you work on the other steps
4. Boil 9 lasagna noodles as instructed on the package
5. In a medium bowl, mix the cottage cheese, beaten eggs, 1 tsp salt and parmesan cheese
6. To assemble- arrange 3 noodles on the bottom of a 9x 13 inch pyrex dish. Spoon ⅓ of the cottage cheese mixture on top of the noodles, then ⅓ of the sauce mixture and ⅓ of the mozzarella cheese, repeat 2 more times. Sprinkle the top with extra parmesan.
7. Either freeze, refrigerate for 2 days, or spray foil with cooking spray and cover. Bake at 350 degrees for 25- minutes, then remove foil and bake for an additional 25 minutes. Let rest for 15 minutes prior to serving.