6 uncooked lasagna noodles
1 pound ground beef
1/2 pound Italian sausage
3/4 cup chopped onions
1 can (28oz) Italian tomatoe, undrained, cut up
1 can ( 6 oz ) tomatoe paste
1 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/2 tsp. sugar
1/4 tsp. garlic powder
1/4 tsp. salt
1 container ( 15 oz ) ricotta cheese
1 cup cottage cheese
2- eggs beaten
1/2 cup grated parmesan shees
1/4 cup chopped fresh parsley
4 cups shredded mozzarella cheese.
Cook lasagna noodles to desired doneness as directed on package. Drain, place in cold water.
To make meat sauce. In large saucepan combine ground beef, sausage and onions. Cook over medium heat, thoroughly cooked. Drain. Add tom. tom paste, basil, oregano, sugar, garlic powder and salt. Mix well. Bring to a boil. Reduce heat to low. Simmer, stirring occasionally, for about 30 - 45 minutes or until very thick.
To prepare cheese mixture:
In medium bowl, combine ricotta, cottage cheese, eggs, parmensan and parsley. Blend well.
To assemble lasagna:
Heat oven to 350* degress. Spread 1/2 cup meat sauce over bottom of ungreased 9 x 13 baking dish. Top with 3 noodles, half of cheese mixture half of remaining meat sauce and half of mozzarella cheese. Repeat layers, ending with mozzarella.
Bake for 35- 45 minutes or until bubbly. Cover. Let stand for 15 min. before serving.