I have tried lots of lasagna recipes, and for one reason or another never found one I really like…until now. I thought this recipe turned out great. It had tons of great flavor from the pasta sauce, and I love how it includes 3 different types of cheese. This makes a ton, so be sure and serve when you have guests coming over. It does take some time to prepare, so plan ahead.
Source: adapted slightly from Taste of Home
1 pound lean ground beef
1 pound bulk pork sausage
3 cans (8oz each) tomato sauce
2 cans (60z each) tomato paste
2 garlic cloves, minced
2 teaspoons sugar
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
3 eggs, beaten
2 tablespoons dried parsley
3 cups 2% small curd cottage cheese
8 oz ricotta cheese
1/2 cup grated parmesan cheese
9 oven ready lasagna noodles
10 slices provolone cheese
3 cups shredded part skim mozzarella cheese, divided
In a large skillet, cook beef and pork sausage together over medium heat until no longer pink; drain. Add the tomato sauce, paste, garlic, sugar, Italian seasoning, salt, and pepper. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes, stirring occasionally.
In a large bowl, combine eggs and parsley. Stir in the cottage cheese, ricotta, and parmesan cheese.
Spread 1 cup of meat sauce in greased lasagna pan. Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella.
Cover and bake at 375 degrees for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting into 12 pieces.