Lots O'Meat Lasagna

Ingredients

• 1 teaspoon ground basil 
• 30 ounce tomato sauce canned
• 14.5 ounce canned tomatoes diced with basil, garlic, and oregano canned
• 1.5 cups curd cottage cheese 
• 2 large eggs lightly beaten
• 2 cloves garlic minced
• 1.5 pounds ground beef 
• 1 pound ground sausage italian
• 9  oven-ready lasagna noodles 
• 1  onion 
• 2 teaspoons ground oregano 
• 5 ounce parmigianno-reggiano grated
• 2 tablespoons freshly parsley leaves chopped
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 
• 16 ounce mozzarella cheese shredded
• 6 ounce tomato paste canned

Equipment

• bowl
• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Preheat oven to 350 degrees F.
2. In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.
3. Return meat to pan and add oregano, basil, salt and pepper.
4. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.
5. In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.
6. Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan.
7. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles.
8. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.
9. Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly.
10. Let rest 10 minutes before serving.