Lasagna

Ingredients:
1 pound Ground Beef
1 pound Hot Breakfast Sausage or Italian Sausage
2 tbsp Garlic, Minced
1/2 Onion
2 cans (14.5 Ounce) diced Tomatoes
2 cans (6 Ounce) Tomato Paste
Italian Seasoning
Cumin
Salt
3 cups Lowfat Cottage Cheese
2 whole Beaten Eggs
1/2 cup Grated (not Shredded) Parmesan Cheese
2 Tablespoons Dried Parsley or Italian Seasoning
1 teaspoon Salt
1 1/2 Pounds  Shredded Mozzarella Cheese
1 package (10 Ounce) Lasagna Noodles
(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Preparation Instructions:
Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, garlic, and onion. Season to taste. Cook over medium-high heat until browned. Drain most of the fat. Add diced tomatoes, tomato paste, salt, and seasonings to taste. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons Italian seasoning, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).

Preheat oven to 350 degrees.

To assemble:
Spray a 10x15 pan with cooking spray.
Spread a thin layer of the tomato mixture on the bottoms.
Add a layer of lasagna noodles. 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 layers. Cover top generously with mozzarella.

Cover with aluminum foil and bake for an hour.
Remove the foil 10 minutes before finished baking.

You can refrigerate for 2 or 3 days or freeze.
Allow an extra 20-30 minutes if the lasagna is cold prior to baking.