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Classic Lasagna

by Allison Huller McAlister
1 pound ground beef
¾ pound (12 ounces) bulk pork sausage
1 can (4 ounces) mushrooms
3 cans (8 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
2 garlic cloves, minced
2 teaspoon sugar
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon pepper
3 eggs
3 teaspoon dried parsley flakes
3 cups (24 ounces) small-curd cottage cheese
1 carton (8 ounces) ricotta cheese
½ cup grated Parmesan cheese
9 lasagna noodles, cooked and drained
6 slices Provolone cheese
3 cups (12 ounces) shredded mozzarella cheese, divided
directions
In a large skillet over medium-high heat, cook beef and sausage until no longer pink; drain. Add the next eight ingredients. Simmer, uncovered, over medium-low heat for about 1 hour, stirring occasionally.

In a bowl, combine the eggs, parsley, cottage cheese, ricotta and Parmesan. Spread 1 cup of meat sauce in an ungreased 13x9x2-inch baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella (dish will be full). Cover and bake at 375 degrees F for 50 minutes. Uncover and bake 20 minutes longer. Let stand 15 minutes before cutting.

suggestions
Makes 12 servings.