2.25 lbs. Ground Chuck
1 lb. Jimmy Deen Italian Sausage
1 onion, peeled and chopped
2 cloves of garlic, minced
2 t. ground oregano
1 t. ground basil
1/4 t. salt
1/4 t. pepper
1 - 14.5 oz. can diced tomatoes, w/basil, garlic & oregano in it
3 - 15 oz. cans tomato sauce
1 - 6 oz. can tomato paste
1 - 16 oz. carton small curd cottage cheese
1 - 5 oz. pkg. grated Parmigranno-Reggino cheese
2 T. freshly chopped parsley leaves (optional)
2 lg. eggs - lightly beaten
9 oven-ready lasagna noodles
3 - 8 oz. bages of shredded mozzarella cheese
In large saucepan, combine ground chuck, sausage, onion & garlic. Cook over medium heat until meat is browned and crumbled - drain - return to pan.
Add oregano, basil, salt & pepper. Add tomatoes, tomato sauce & paste.
Bring to a boil, then reduce heat and simmer about 30-45 minutes.
(at this point, you could cool, and refrigerate until next day)
In a small bowl, lightly beat the eggs,then add cottage cheese and Parmiganno-Reggino cheese and parsley and mix well.
In a large lasagna pan (9x13 but deeper than a cake 9x13, preferably 4" inches deep) sprayed with Pam,
Spoon 1/4 of the meat sauce into bottom of the dish. Place 3 uncooked lasagna noodles on top (not touching each other), then 1/3 cottage cheese mixture over noodles. That is first layer.
2nd layer: 1/4 of meat mixture, 3 noodles, 1/3 cottage cheese mixture, 1 bag of the mozzarella cheese.
3rd layer: 1/4 of meat mixture, 3 noodles, last of the cottage cheese mixture, 1 bag of the mozzarella cheese.
4th layer: Last of the meat sauce.
Bake in 350º oven for 45 minutes. Take out and spread the last bag of mozzarella cheese over the top and then bake another 15 minutes.
Rest 10 minutes before serving.