Best Lasagna

Ingredients:

1 1/2 pounds ground beef
1 pound hot breakfast sausage
2 cloves minced garlic
2 14.5 oz. cans whole tomatoes
2 6 oz cans tomato paste
2 tablespoons dried parsley flakes
2 tablespoons dried basil
1 teaspoon salt
1 10-oz package lasagna noodles
1/2 teaspoon salt
1 tablespoon olive oil
3 cups lowfat cottage cheese
2 beaten eggs
1/2 cup Kraft Parmesan Cheese

Directions: In a skillet, combine 1 1/2 pounds ground beef, 1 pound hot breakfast sausage, and 2 cloves minced garlic. Cook until brown.

Add two 14.5-oz cans of whole tomatoes, two 6-oz cans of tomato paste...2 tablespoons of dried parsley flakes, 2 tablespoons dried basil. Add 1 teaspoon salt.

Mix together thoroughly and simmer, uncovered, about 45 minutes.

Boil a 10-oz package of lasagna noodles. Add 1/2 teaspoon salt to the water, as well as 1 tablespoon olive oil to keep the noodles from sticking. Cook the noodles "al dente" so they'll still have quite a bite to them. When they're finished cooking, drain, rinse with cool water, and lay the noodles flat on a sheet of aluminum foil. That way, they'll be easier to handle later.

While the meat mixture and noodles are cooking, mix 3 cups lowfat cottage cheese in a bowl with 2 beaten eggs. Add 1/2 cup Kraft Parmesan Cheese...2 tablespoons dried parsley flakes, and 1 teaspoon salt. Mix together well.

Build your assembly line: meat mixture, 1 pound sliced mozzarella cheese, cottage cheese mixture, and cooked lasagna noodles.

Lay four cooked lasagna noodles in the bottom of the pan, overlapping as you go. Spread half of the cottage cheese mixture evenly over the noodles. Lay 1/2 pound of mozzarella cheese slices on top of the cottage cheese mixture. With the spoon, make a line through the middle of the meat mixture so you'll distribute it evenly. Spread a little less than half of the meat mixture over the mozzarella cheese slices.

Repeat the process! Add another layer of four lasagna noodles and top with the remaining half of the cottage cheese mixture.Top the cottage cheese mixture with another 1/2 pound of mozzarella and finish with the rest of the meat mixture. Spread evenly.

Sprinkle a generous layer of Kraft Parmesan Cheese over the top of the lasagna.

Place in a 350-degree oven for 20-30 minutes, until hot and bubbly. (Or, cover and freeze it, unbaked, at this point. OR cover and refrigerate, unbaked, for up to two days before baking.)