1 1/2 lbs. ground beef
1 1/2 lbs. Italian sausage
1 lg. chopped onion
1 lg. chopped bell pepper
1 clove garlic, crushed
1 lg. can tomatoes, drained and chopped
1 (15 oz.) can tomato sauce
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
3 tbsp. parsley flakes
1 c. Parmesan cheese
3 (12 oz.) cartons cottage cheese
2 sm. bay leaves
2 tbsp. sugar
1 1/2 tsp. salt
1 1/2 tsp. basil leaves
1 tbsp. oregano
1 lb. Mozzarella cheese, shredded
4 oz. chopped mushrooms
12 oz. box lasagna noodles

Cook meats with onions and peppers until browned and drain fat. Add tomatoes, tomato sauce, tomato paste, 2 tablespoons parsley flakes, sugar, salt, mushrooms, basil, and bay leaves. Reduce heat and simmer until thick or 1 1/2 hours. In mixing bowl, combine cottage cheese, Parmesan cheese, oregano, and 1 tablespoon parsley flakes. Mix well. In ungreased baking dish, put 1 1/2 cups meat sauce on bottom. Then put a layer of cooked lasagna noodles, a layer of meat sauce, a layer of Mozzarella cheese, and a layer of cottage cheese mixture. Repeat layers, beginning with the noodles. You should have 2 complete layers. Put meat sauce on top to finish. Bake at 350 degrees for 45 minutes. Remove from oven and sprinkle with Mozzarella cheese. Serves 8-10 people.