1/2 lb. bulk pork sausage
1/2 lb. ground beef
1/2 c. minced onion
1 clove garlic, minced (1/2 tsp.)
1 tbsp. chopped parsley
1 1/2 tsp. basil
1/2 tsp. oregano
1 1/2 tsp. salt
Pinch of sugar
1 can (1 lb. 12 oz.) tomatoes, chopped (3 1/2 c.)
1 can (8 oz.) tomato sauce
1/2 lb. lasagna noodles
1 lb. creamed cottage cheese
3 eggs, beaten
2 tsp. salt
1/4 tsp. pepper
2 tbsp. chopped parsley
3/4 c. grated Parmesan cheese
1 lb. mozzarella cheese, shredded

Brown meat; drain fat. Add garlic, onion, 1 tablespoon parsley, basil, oregano, sugar, 1 1/2 teaspoon salt, tomatoes and tomato sauce. Simmer, uncovered, 30 minutes. Stir occasionally. Cook noodles in boiling, salted water until tender (add a little oil to prevent sticking); drain.

Combine cottage cheese with eggs, 2 tablespoons salt, pepper, 2 tablespoons parsley and Parmesan cheese.

Place 1/2 noodles in buttered 13 x 9 x 2 inch baking dish. Spread 1/2 of the cottage cheese mixture; add 1/2 mozzarella cheese (reserve some mozzarella for top), and 1/2 of the meat mixture. Repeat layers. Top with reserved mozzarella.

Bake at 375 degrees for 30 minutes. Let stand 10 to 15 minutes to allow filling to set. Freezes well! Serves 12.