1 lb. lean ground beef
8 oz. sausage (remove casing before browning)
1 (14 1/2 oz.) can tomatoes, pureed
2 (6 oz.) cans tomato paste
2 tbsp. sugar
3 tbsp. dried parsley, divided
1 tbsp. dried basil
1 garlic clove, minced
1 1/2 tsp. salt, divided
9 lasagna noodles (about 8 oz.)
3 c. (24 oz.) cream-style cottage cheese (sm. curd)
2 eggs, beaten
1/2 tsp. pepper
1/2 c. grated Parmesan cheese
16 oz. Mozzarella cheese, thinly sliced

In a Dutch oven, brown ground beef and sausage; drain excess fat. Add pureed tomatoes, tomato paste, sugar, 1 tablespoon parsley, basil, garlic and 1 teaspoon salt; simmer, uncovered, 30 minutes. Meanwhile, cook lasagna noodles in boiling water. Drain; rinse in cold water. In a bowl, combine cottage cheese, eggs, pepper, Parmesan cheese, and remaining parsley and salt. In a 13 x 9 x 2 inch pan, layer 1/3 of noodles, 1/3 of cheese mixture, 1/3 of Mozzarella cheese and 1/3 of meat sauce. Repeat layers twice. Bake at 350 degrees for 1 hour or until heated through. Let stand 15 minutes before cutting. Yield: 12 servings.