Ingredients:
- 1 pound sweet Italian sausage
- 1 pound lean ground beef
- 32 ounce jar of spaghetti sauce
- 1 cup water
- 16 ounces cottage cheese
- 16 ounces ricotta cheese
- 3 cups shredded mozzarella
- 2 eggs
- 3/4 cup grated Parmesan cheese
- 2 teaspoons dried parsley or Italian seasoning
- pinch of salt
- pinch of ground black pepper
- 9 lasagna noodles
Directions:
- In a large skillet over medium heat brown the Italian sausage and ground beef. You really want to chop up the meat small, chunks make for too-thick or uneven layering. Drain the grease if desired. Add spaghetti sauce and water, and simmer for 5 minutes.
- In a large bowl, mix together the ricotta cheese, cottage cheese, 2 cups of the mozzarella cheese, eggs, 1/2 cup of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
- To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese.
- Cover with aluminum foil. Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.
This can be made a day ahead of time, and kept refrigerated overnight - but plan to let it sit on the counter for an hour or so before cooking - and you may have to cook for a full hour covered, before the 10 minutes uncovered.
