Lasagna

I make 3 different types of lasagna. A chicken kind, hearty meaty kind, and a saucey meaty kind. My friends husband was deployed so I thought I would make her some comfort food. I made the saucey meatey kind.

1 1/2 pound ground beef
1 pound hot ground sausage
2 T minced garlic
2 26 oz Classico four cheese pasta sauce
14.5 oz can of diced tomatoes with basil, garlic and oregano
12 mozzarella deli slices
16 oz Cottage Cheese
2 large eggs
2 cups grated parmesan cheese
2 T parsley
1 T Italian seasoning
1 T Seasoned Salt
1 T black pepper
1 T onion powder
9 lasagna noodles

Preheat oven to 350 degrees
Bring large pot of water to a boil. Add lasagna noodles and cook al dente.

Brown ground beef and sausage in a skillet. Add minced garlic, seasoned salt, pepper and onion powder. Cook meat until it is no longer pink. Add diced tomatoes and both bottles of sauce. Mix well over medium heat. Add italian seasoning to the sauce mixture and continue to simmer on medium. In a bowl beat the 2 eggs into the cottage cheese. Add parsley and 1 cup of the parmesan cheese to the cottage cheese mixture.

Spray a 9X13 baking dish with cooking spray. Place 4 noodles on to the bottom of the dish. Layer with half of the cottage cheese mixture. On top of that layer place 6 slices of mozzarella cheese. Scoop half of the meat mixture on top of the cheese. Layer the other 5 noodles on top of the meat mixture and follow it with the cottage cheese mixture. Place the last 6 slices of cheese on top of the cottage cheese. Pour the rest of the sauce mixture on top of the cottage cheese. Finish by sprinkling remaining parmesan cheese on top.

Cover dish with foil and bake for 1 hour covered. Uncover and bake for another 15 minutes.

Enjoy!