Company Lasagna

This fancy lasagna recipe came out of the Taste of Home April 2000 issue. It won grand prize so of course I had to try the recipe. It takes more time and cost to put together than my standard recipe, but it’s the best I’ve had. Perhaps with five different kinds of cheese it should be! Double the recipe and freeze a pan. It makes a very full 9×13 pan.

1 lb. ground beef
¾ lb. pork sausage (I normally use less)
3 8 oz. cans tomato sauce
2 6 oz. cans tomato paste
2 garlic cloves, minced
2 tsp. sugar
1 tsp. Italian seasoning
1 tsp. salt
½ tsp. pepper
3 eggs
3 T. fresh parsley (or 3 tsp. dried)
3 c. small-curd cottage cheese
1 8 oz. carton ricotta cheese
½ c. grated parmesan cheese
9 lasagna noodles, cooked & drained
6 slices provolone cheese
3 c. shredded mozzarella cheese

Cook beef and sausage over medium heat until no longer pink; drain. Add the next seven ingredients. Simmer, uncovered, for 1 hour, stirring occasionally. In a bowl, combine the eggs, parsley, cottage cheese, ricotta cheese, and parmesan cheese. Spread 1 cup of meat sauce in an ungreased 13×9 pan. Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture, and 1 cup mozzarella. Top with remaining noodles, meat sauce, and mozzarella. Cover and bake at 375° for 50 minutes. Uncover; bake for 20 minutes longer. Let stand for 50 minutes before cutting.