Best-Ever Lasagna - cooking recipe

Ingredients

1 lb ground beef
1 lb pork sausage
3 (8 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
3 tablespoons capers (they add so much flavor) (optional)
2 garlic cloves, crushed
2 teaspoons sugar
1 teaspoon italian seasoning
1 teaspoon salt
1 teaspoon pepper
3 eggs
3 tablespoons dried parsley
24 ounces small curd cottage cheese
1 (8 ounce) carton ricotta cheese
1/2 cup parmesan cheese, shredded
1 lb no-boil lasagna noodles
6 slices provolone cheese
4 -6 cups mozzarella cheese, shredded (how much you use is your preference)
1 bunch green onion, chopped (white and light green sections only)
1 (4 1/4 ounce) can black olives, sliced, drained

Preparation

Preheat oven to 375 degrees.
In a large skillet, brown beef and sausage together over medium heat until crumbly and no longer pink. Drain well.
To meat, add tomato sauce, tomato paste, garlic, sugar, Italian seasoning, capers, salt and pepper. Bring to a boil; reduce heat; simmer uncovered for one hour, stirring occasionally.
In a large bowl, lightly beat eggs. Add parsley. Fold in cottage cheese, ricotta cheese and Parmesan cheese. Refrigerate until sauce is done.
Spray the bottom of a 9\"x13\" pan with non-stick spray. Spread about 1 cup of the sauce in the bottom of the pan.
Place 1/3 of the noodles on top of the meat sauce, overlapping as needed to cover all the sauce.
On top of the noodles, layer the provolone cheese slices, 1/2 of the cottage cheese mixture and about 1 cup of mozzarella cheese.
Place another 1/3 of the noodles on top.
Layer approximately 2 cups meat sauce, the remaining cottage cheese mixture and 1-2 cups mozzarella cheese.
Top with remaining noodles, meat sauce and mozzarella.
If desired, garnish with black olives and green onions scattered on top.
Cover and bake for 50 minutes.
Uncover, bake 10-20 minutes longer, just until the cheese reaches a golden doneness.
Let stand for 15 minutes before serving.
Leftovers freeze well.