1 pound ground beef
¾ pound bulk pork sausage
24 oz tomato sauce
12 oz tomato paste
2 garlic cloves, minced
2 tsps sugar
1 tsp Italian seasoning
1 tsp salt
½ tsp pepper
3 Tbsp parsley
3 cups (24 oz) small-curd cottage cheese
1 carton ( 8 oz) ricotta cheese
½ cup grated Parmesan Cheese
9+ lasagna noodles, cooked and drained
6 slices provolone cheese (this is optional)
3 cups ( 12 oz) shredded mozzarella cheese (DIVIDED)
In a skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the next seven ingredients. Simmer uncovered for 1 hour, stirring occasionally.
In a bowl, combine the eggs, parsley, cottage cheese, ricotta and Parmesan.
Spread 1 cup of meat sauce in an ungreased 12x9x2” baking dish. Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, then again 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 for 50 minutes. Uncover and bake 20 minutes longer. Let stand 15 minutes before cutting.