beef and sausage lasagna

Last night we had a delicious lasagna thanks to our neighbor friend meal swap. When I asked for the recipe I asked the chef to be sure to tell me the exact brand of the sauce and everything. I should have known better- there was no brand. It’s all homemade! I love that. I ate until I was stuffed and disappointed that I was too full for more.

beef and sausage lasagna (my neighbor friend Melissa)
2 tablespoons vegetable oil
1 pound lean ground beef
1 pound sausage, cut into 1/4 inch slices (Melissa uses Italian bulk, sweet or hot)
1 cup chopped onion
6 cloves garlic, crushed
2 (28 ounce) cans crushed tomatoes
1 (12 ounce) can tomato paste
1 cup chopped fresh Italian flat leaf parsley
4 teaspoons granulated sugar
2 teaspoons crushed dried oregano
1 teaspoon crushed dried basil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (16 ounce) package lasagna noodles
1 (16 ounce) container cottage cheese (Melissa used fat free)
1 (16 ounce) container ricotta cheese (Melissa used part skim)
2 cups freshly grated parmesan cheese
2 large eggs, lightly beaten
2 cups shredded mozzarella cheese

Heat oil in a large saucepan or a 4.5 quart pot over medium high heat (this makes a lot of sauce, you will want large!) Add ground beef, sausage, onion and garlic. Cook stirring occasionally until meat is browned and onion is translucent; drain. Add tomatoes, tomato paste, parsley, sugar, oregano, basil, salt and pepper. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes.
Meanwhile prepare lasagna noodles according to package directions. Rinse with cold water and drain
Stir together cottage cheese, ricotta cheese, parmesan cheese and eggs in a medium bowl; set aside.
Preheat oven to 350 deg F. Grease a 13x9x2 inch baking pan.
When sauce is ready, make three equal layers of lasagna noodles, cheese mixture then meat sauce.
Bake for 30 minutes or until bubbly and browned, Top with mozzerella cheese and bake until cheese is melted, about 12 minutes. Let stand for 15 minutes before cutting.