Lasagna

1 pound ground round

1 pound ground italian sausage

1 onion, chopped

2 tsp minced garlic

2 tsp ground oregano

1 tsp ground basil

1/4 tsp salt

1/4 tsp pepper

1 (14.5oz) can diced tomatoes with basil, garlic and oregano (do not drain)

1 (29 oz) can tomato sauce

1 (6 oz) can tomato paste

16 oz small curd cottage or riccota cheese

5 oz grated parmesean cheese

2 TB parsley

2 large eggs, lightly beaten

9 lasagna noodles

8oz shredded mozzarella

1. In a dutch oven, combine the meats, onion and garlic. Cook over medium heat until meat is browned.
2. Drain and return meat to pan
3. Add oregano, basil, salt and pepper, tomatoes, tomato sauce and tomato paste. Bring to a boil, then immediately reduce heat and simmer 30 minutes.
4. While sauce is simmering, prepare lasagna noodles: Fill a large bowl with hottest tap water. Add the noodles and let them sit for 20-30 minutes. Drain.
5. Preheat oven to 350
6. In a small bowl, combine cottage or riccota cheese, parmesan, parsley and eggs
7. Spoon 2-1/2 c of sauce into bottom of 9x13 inch baking pan
8. Place 3 uncooked lasagna noodles on top of the sauce. Do not overlap the noodles.
9. Spread 1 c of the cottage cheese mixture over noodles
10. Top with 2-1/2 c of the sauce and 1/3 of the mozzerella cheese
11. Repeat layers: noodles/cottage cheese/sauce/mozzerella
12. Bake 1 hour
13. Let rest 10 minutes before serving

2 hours prep + 1 hour baking

adapted from Paula Deen