Absolute Best Ever Lasagna Linda Little

1 1/2 lbs lean ground beef 2 (6 ounce) cans tomato paste

1/2 lb Italian sausage 24 ounces cottage cheese or ricotta cheese

1 large onion, chopped 2 eggs, beaten

2 garlic cloves, minced 1/2 teaspoon pepper

1 teaspoon salt (or to taste) 2 tablespoons parsley

1 tablespoon dried parsley flakes 1/2 cup grated parmesan cheese

1 tablespoon dried oregano 1 lb mozzarella cheese, divided

1 tablespoon dried basil 12-15 lasagna noodles

2 (14 1/2 ounce) cans whole tomatoes, undrained and chopped

Directions

Brown ground beef, Italian sausage, onion and garlic.

Add salt and next 5 ingredients; stirring until well mixed.

Simmer 1 hour.

Cook lasagna noodles according to package directions; drain and set aside.

Combine cottage cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 of mozzarella cheese. In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.

Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese.

Bake at 375 degrees for 30 to 40 minutes, or until cheese mixture is thoroughly melted.

Note: I add ½ tsp. anise seed, 2 tsp. marjoram, 1 tsp. rosemary