The Best Lasagna Ever

INGREDIENTS:

• 1 1/2 lbs ground beef
• 1 lb hot breakfast sausage
• 2 cloves garlic, minced
•  2 (14.5 oz) cans tomato paste
• 4 Tbs dried parsley
• 2 Tbs dried basil
• 2 tsp salt
• 3 cups low-fat cottage cheese
• 2 whole beaten eggs
• 1/2 cups grated (not shredded) Parmesan cheese
• 1 lb sliced mozzarella cheese
• 1 (10 oz) package lasagna noodles
• (Add 1/2 tsp salt & 1 Tbs olive oil to pasta water)

DIRECTIONS:

1. Bring large pot of water to a boil.
2. Meanwhile, in a large skillet or saucepan, combine ground beef, sausage and garlic. Cook over medium-high heat until browned. Drain half the fat.
3. Add tomatoes, tomato paste, 2 tbs parsley, basil and salt.
4. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
5. In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 tbs parsley and 1 tsp salt. Stir together well. Set aside.
6. Cook lasagna until "al dente" (not overly cooked)

To assemble:

1. Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if needed. 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.
2. Repeat, ending with the meat/sauce mixture. Sprinkle top generously with extra Parmesan
3. Bake at 350° for 20-30 minutes, or until top is hot and bubbly.