1-1/2 pounds ground chuck
1 pound ground Italian sausage
2 cloves garlic, minced
2 tsp ground oregano
1 tsp ground basil
1/4 tsp salt
1/4 tsp pepper
1 (14.5 oz) can diced tomatoes with basil, garlic, and oregano
2 (15oz) cans tomato sauce
1 (6oz) can tomato paste
1 1-/2 cups small curd cottage cheese
1 (5oz) pkg. grated Parmigianno-Reggiano cheese
2 tbsp freshly chopped parsley leaves
2 large eggs, lightly beaten
9 oven-ready lasagna noodles
2 (8oz) pkgs. shredded mozzarella
Preheat oven to 350º. In a large saucepan, combine ground chuck, sausage, onion, and garlic. Cook over medium hear until meat is browned and crumbled; drain.
Return meat to pan and add oregano, basil, salt, and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.
In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.
Spoon 1/4 of sauce into bottom of a 13x9" baking dish. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 sauce and 1/3 ,mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.
Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.