LOTS O’MEAT LASAGNE Sharon Marsh

1 ½# ground Chuck

1# ground Italian sausage

1 onion

2 clove garlic, minced

2 tsp. ground oregano

1 tsp. ground basil

¼ tsp. salt

¼ tsp. pepper

1 (14.5 oz) can diced tomatoes, Italian seasoned

2 (15 oz.) can tomato sauce

1 (6 oz.) tomato paste

1 ½ cups small curd cottage cheese

1 (5 oz.) pkg. grated Parmigianno-Reggiano (parmesan cheese)

2 Tbsp chopped parsley

2 large eggs, lightly beaten

9 oven-ready lasagna noodles

2 (8oz) pkg. shredded mozzarella cheese

In a large saucepan, combine ground Chuck, sausage, onion and garlic. Cook over medium heat until the meat is browned and crumbled; drain.

Add oregano, basil, salt and pepper. Stir in the tomatoes, tomato sauce and tomato paste. Bring to boil, reduce heat and simmer 30 to 45 minutes.

In a small bowl, combine cottage cheese, Parmesan cheese, parsley and eggs.

Spoon ¼ of the sauce into the bottom of a 9 X 13 baking pan. Place 3 uncooked lasagna noodles on top of the sauce. Do not overlap noodles. Spread 1/3 of the cottage cheese mixture over the noodles, top with ¼ sauce and 1/3 of the mozzarella cheese. Repeat layers , ending with sauce, ending with sauce.

Bake 45 minutes. Top with remaining cheese and bake an additional 15 minutes or until hot and bubbly. Remove from oven and allow to rest 10 minutes before serving.