Pioneer Woman Lasagna w Breakfast sausage

 

• 1 1/2 lb. 

  ground beef

• 1 lb. 

  hot breakfast sausage

• 2 

  cloves garlic, minced

• 2 

  (14.5-oz.) cans whole tomatoes

• 2 

  (6-oz.) cans tomato paste

• 4 Tbsp. 

  dried parsley, divided

• 2 Tbsp. 

  dried basil

• 2 1/2 tsp. 

  salt

• 3 cups 

  low-fat cottage cheese

• 2 

  eggs, beaten

• 1/2 cup 

  grated (not shredded) parmesan cheese

• 1 Tbsp. 

  olive oil

• 1 

  (1o-oz.) package lasagna noodles

• 1 lb. 

  sliced mozzarella cheese

• 1. Bring a large pot of water to a boil.
  2. 2Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and 1 teaspoon salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
  3. 3In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Add 1/2 teaspoon salt and the olive oil to the boiling water, then cook the lasagna noodles until al dente (not overly cooked). Drain.
  4. 4To assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
  5. 5Either freeze, refrigerate for up to 2 days, or bake immediately: 350°F oven until the top is hot and bubbly, 20 to 30 minutes.

https://www.thepioneerwoman.com/food-cooking/recipes/a11728/best-lasagna-recipe/