8 oz. lasagna noodles
1 lb. low-fat sausage (90% fat free or better)
1/2 lb. "Laura's" lean ground beef
1 med. onion, chopped
2 cloves minced garlic
1 can whole tomatoes (28 oz.)
1 can tomato paste (12 oz.)
2 tsp. sugar
2 tsp. italian blend seasonings
24 oz. low fat cottage cheese
1 egg
1 tbsp. parsley flakes
3 c. mozzarella cheese (5 grams fat or less)
3/4 c. Parmesan cheese

Preheat oven to 375 degrees. Cook lasagna noodles according to directions; drain. In large skillet, cook sausage and ground beef; drain. Add onion and garlic to pan and simmer until onions are transparent. Stir in tomatoes, tomato paste, sugar and Italian blend seasonings. Bring to a boil. Reduce heat and simmer, stirring occasionally 20 minutes.

In medium bowl blend cottage cheese, egg, mozzarella cheese, Parmesan cheese and parsley together.

Spread a thin layer of sauce in 13 x 9 inch baking dish. Layer 1/3 each: noodles, sauce, cottage cheese and cheese mixture. Repeat layers twice. Cover with foil. Bake at 375 degrees until bubbly, 45 minutes to 1 hour. Let stand 5 minutes before cutting.