1 pound ground beef
¾ pound bulk pork sausage
3 cans 8-ounces tomato sauce
2 cans 6-ounces tomato paste
2 garlic cloves (minced
2 teaspoons sugar
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon pepper
3 tablespoons minced fresh parsley
3 cups (24 ounces) small curd cottage cheese
1 carton 8-ounces ricotta cheese
½ cup grated Parmesan cheese
9 lasagna noodles, cooked and drained
6 slices provolone cheese
3 cups (12 ounces) shredded mozzarella cheese, divided
In a skillet, cook beef and sausage over medium heat until no longer pink; drain.
Add the next 7 ingredients. Simmer, uncovered, for 1 hour, stirring occasionally.
In a bowl, combine the eggs, parsley, cottage cheese, ricotta dn Parmesan.
Spread 1 cup of meat sauce in an ungreased 14 x 9 x 2 inch baking dish. Layer with 3 noodles, provolone cheese, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella (dish will be full).
Cover and bake at 375º for 50 minutes. Uncover; bake 20 minutes longer. Let stand 15 minutes before cutting.