1/2 lb. ground beef
1/2 lb. bulk Italian sausage
1 large onion, chopped
3 cloves garlic, minced
1 can (28 oz.) crushed tomatoes, undrained
1 can (6 oz.) tomato paste
1 1/2 c. water
1 c. salsa
2 tsp. sugar
1 to 2 tsp. chili powder
1 tsp. fennel seed
1 tsp. dried oregano
1 tsp. dried basil
9 lasagna noodles
1 carton (16 oz.) cottage cheese
4 c. (1 lb.) shredded mozzarella cheese
3/4 c. grated Parmesan cheese

In a large kettle or Dutch oven, cook beef, sausage and onion until meat is browned and onion is tender; drain. Stir in the rest of the ingredients except the noodles and cheeses. Simmer, uncovered, for 3 hours, stirring occasionally. Meanwhile, cook lasagna noodles according to package directions; drain and rinse in cold water. In a greased 13 x 9 x 2 inch baking dish, layer a third of the noodles and meat sauce, half of the cottage cheese, a third of the mozzarella and a third of the parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and parmesan. Cover and bake at 350°F for 45 minutes; uncover and bake for 20 minutes. Let stand for 20 minutes before cutting.

Yield: 12 servings.