The Best Lasagna Ever (Pioneer Woman) - cooking recipe

Ingredients

1/2 lb ground beef
1 lb hot breakfast sausage
2 garlic cloves, minced
29 ounces whole tomatoes
6 ounces tomato paste
2 tablespoons dried parsley
2 tablespoons dried basil
1 teaspoon salt
3 cups cottage cheese
2 whole beaten eggs
1/2 cup grated parmesan cheese (not shredded)
2 tablespoons dried parsley
1 teaspoon salt
1 lb sliced mozzarella cheese
10 ounces lasagna noodles
1/2 teaspoon salt for noodles
1 tablespoon olive oil for pasta water

Preparation

Bring a large pot of water to a boil with oil and salt.
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 salt.
After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
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.
Cook lasagna until al dente (not overly cooked).
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.
Either freeze, refrigerate for up to 2 days, or bake immediately at 350 for 20 to 30 minutes or until hot and bubbly.