12-16 lasagna noodles, cooked al dente (oil in water), separate to cool

Sauce:

2 lb. sweet Italian sausage, browned in skillet (set 1/2 aside for layer)
1 lb. ground beef, browned in skillet
2 (16 oz. ea.) cans crushed/diced tomatoes with Italian spices
1 (16 oz.) can tomato sauce
1 (8 oz.) can tomato puree

Brown meat together and combine 1/2 the contents to create a meat layer. The rest of the meat goes into a pot with the balance of the sauce ingredients. Salt to taste. Do not add water, you want this to remain thick.

Cheese Filling:

16 oz. ricotta cheese
16 oz. cottage cheese
2 eggs
1 oz. dried parsley flakes (optional)
1 tsp. garlic powder (optional)

Blend all ingredients of the cheese filling mixture, until smooth. The parsley adds a nice color when layered.

Also:

16 oz. shredded Mozzarella (pre-shredded and packaged is fine)
cooking spray, to coat pan

Heat oven to 350°F.

Layer in this order, in a 3-inch deep casserole or lasagna pan:

Cooking spray (lightly); Overlapping noodles; Cheese mixture (dollop on, avoid dragging across noodles); Mozzarella - very light layer; Overlapping noodles; Italian Sausage/Hamburger meat (all that you set aside); Mozzarella - very light layer; Overlapping noodles; Sauce - all of it. Fill the pan to within 1/4-inch of top; Mozzarella, whatever is left.

Bake at 350°F for 1 hour or until the top cheese is browned. Let sit at least 10 minutes prior to serving. Refrigerate or freeze; cooked and covered. (Do not freeze uncooked).

Serves 8 people; dinner sized portions.

Submitted by: Sandra Woodring Adams