And no, I didn’t make that name up LOL! That’s actually the recipe’s name! My husband loves lasagna, and while it’s not my favorite pasta dish, I do eat it. However, I do prefer it with cottage cheese over ricotta and I only use ground beef (so the sausage was substituted in this recipe). This was a lovely dish, and there was more than enough for leftovers! I’ll have to cut it in half next time though!

Total Time: 2¼ hours
Prep Time: 1½ hours

Serves 10-12

INGREDIENTS
1½ lbs lean ground beef
½ lb Italian sausage
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon salt (or to taste)
1 tablespoon dried parsley flakes
1 tablespoon dried oregano
1 tablespoon dried basil
2 (14½ ounce) cans whole tomatoes, undrained and chopped
2 (6 ounce) cans tomato paste
24 ounces cottage cheese or ricotta cheese
2 eggs, beaten
½ teaspoon pepper
2 tablespoons parsley
½ cup grated parmesan cheese
1 lb mozzarella cheese, divided
12-15 lasagna noodles

DIRECTIONS
1. Brown ground beef, Italian sausage, onion and garlic.
2. Add salt and next 5 ingredients; stirring until well mixed.
3. Simmer 1 hour.
4. Cook lasagna noodles according to package directions; drain and set aside.
5. Combine cottage cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.
6. Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese.
7. Bake at 375 degrees for 30 to 40 minutes, or until cheese mixture is thoroughly melted.

Picture & Recipe Source: Recipezaar #28768 Absolute Best Ever Lasagna

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