The Best Lasagna Ever

• 1 1/2 lb. ground beef
• 1 lb. hot breakfast sausage
• 2 cloves garlic, minced
• 2 (14.5-oz.) cans whole tomatoes
• 2 (6-oz.) cans tomato paste
• 4 tbsp. dried parsley, divided
• 2 tbsp. dried basil
• 2 1/2 tsp. salt
• 3 c. low-fat cottage cheese
• 2 eggs, beaten
• 1/2 c. grated (not shredded) parmesan cheese
• 1 tbsp. olive oil
• 1 (1o-oz.) package lasagna noodles
• 1 lb. sliced mozzarella cheese

1. 1

   Bring a large pot of water to a boil.

2. 2

   Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and 1 teaspoon salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

3. 3

   In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Add 1/2 teaspoon salt and the olive oil to the boiling water, then cook the lasagna noodles until al dente (not overly cooked). Drain.

4. 4

   To assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.

5. 5

   Either freeze, refrigerate for up to 2 days, or bake immediately: 350°F oven until the top is hot and bubbly, 20 to 30 minutes.

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