Categories: Pasta

Ingredients

• 2 lbs. ground beef
• 1 lb. hot breakfast sausage
• 3 garlic cloves, finely chopped
• 28 oz. can diced tomatoes
• 6 oz. can tomato paste
• 1/2 tsp kosher salt, plus more for the noodles
• Black pepper, to taste
• 1 tbsp. olive oil
• 8 lasagna noodles (not no-boil)
• 10 to 12 fresh basil leaves
• 1/4 cup fresh parsley
• 3 cups cottage cheese
• 1 cup grated Parmesan
• 2 large eggs, beaten
• 1 lb. mozzarella, grated

Directions

1. Cook the beef, sausage and garlic in a large skillet over medium-high heat, breaking up the meat with a wooden spoon, until browned, 8-10 minutes. Pour off the excess fat. Add the tomatoes with their juices, tomato paste, 1/2 tsp salt and black pepper. Simmer over low heat, stirring occasionally, until the tomatoes have reduced and the sauce is slightly thickened, about 45 minutes.

2. Meanwhile, bring a large pot of water to a boil. Add the olive oil and a dash of salt. Add the noodles and cook as directed until al dente. Drain the noodles and lay them flat on a foil-lined baking sheet; set aside.

3. Preheat the oven to 350. Cut the basil into thin strips and finely chop the parsley. Stir half the herbs into the meat sauce.

4. Combine the other half of the herbs, the cottage cheese, 1/2 cup Parmesan and the eggs in a medium bowl.

5. Assemble the lasagna: Lay 4 of the noodles in the bottom of a 9×13-inch baking pan. Spoon half of the cottage cheese mixture onto the noodles and spread evenly. Sprinkle half of the mozzarella on top. Spoon just under half of the meat sauce on top of the mozzarella and spread evenly. Repeat the process, ending with a thick layer of the meat sauce. Sprinkle the remaining 1/2 cup Parmesan on top.

6. Bake until the lasagna is hot and bubbly, 35-45 minutes. Let stand 10 minutes before cutting into squares.

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