1 pound ground beef
1 pound ground sausage
2 cloves garlic, minced
2 14.5-ounce cans petit diced tomatoes
2 6-ounce cans tomato paste
6 tablespoons dried parsley flakes (divided)
2 tablespoons dried basil
1 package lasagna noodles
1 tablespoon olive oil
3 cups cottage cheese
2 beaten eggs
1/2 cup Kraft parmesan cheese
1 pound sliced mozzarella
In a skillet, combine ground beef, sausage, and garlic, cook until brown, drain off most of the fat. Pour in tomatoes, tomato paste, 4 tablespoons dried parsley, dried basil, and 1 teaspoon salt. Mix together and simmer, uncovered for about 45 minutes, stirring occasionally.
In a large pot of boiling water add 1/2 teaspoon salt and olive oil. Cook the lasagna noodles "al dente". When noodles are finished, drain, rinse with cool water and lay the noodles flat on a sheet of aluminum foil.
While the meat and noodles are cooking, mix cottage cheese, 2 beaten eggs, parmesan cheese, 2 tablespoons dried parsley, and 1 teaspoon salt.
Butter a 9x13 pan. Once the sauce and noodles are cooked begin layers lasagna. Lay four cooked lasagna noodles in the bottom of the pan, overlapping as you go. Spread 1/3 of the cottage cheese mixture evenly over noodles. Then 1/3 of the mozzarella cheese on top of the cottage cheese mixture.
With a spoon, divide your meat sauce into 4 quarters. Spread one quarter of the meat sauce evenly over the mozzarella cheese.
Repeat the layering processes, 4 lasagna noodles, 1/3 of the cottage cheese mixture, 1/3 of the mozzarella, 1 quarter of the meat sauce. 4 lasagna noodles, remaining cottage cheese mixture, remaining mozzarella, and remaining sauce. Top generously with Kraft Parmesan Cheese.
Place in a 350 degree oven for 20-30 minutes, until hot and bubbly.
Adapted from Pioneer Women Cooks