1/3 lb. sausage
1 lb. ground beef
1 lg. onion, finely chopped
3 cloves garlic, minced
2 cans (1 lb.) tomatoes
1 can (12 oz.) tomato paste
2 tbsp. sugar
2 tsp. salt
2 tbsp. parsley flakes
2 tsp. basil leaves
1 tsp. oregano
2 c. Ricotta cheese
2 c. cottage cheese
2 eggs
2 tbsp. parsley flakes
1 1/2 tsp. salt
6 lasagna noodles, cooked
1 lb. Mozzarella cheese, grated
2/3 c. grated Parmesan cheese

Cook sausage and ground beef with onion and garlic in large frying pan until meat is brown and onion is transparent. Drain grease. Add tomatoes to the meat mixture and break them up with a fork. Stir in the rest of the seasonings. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered for 1/2 hour. Mix cheeses, eggs, 2 tablespoons parsley flakes, and 1 1/2 teaspoon salt in a bowl. Set aside. Read box directions for noodle preparations.

In an ungreased 9 x 13 inch pan, layer 3 noodles in the bottom. Spread half of the cheese mixture on top, spread half of the Mozzarella cheese on top and then half of the meat sauce over all. Repeat layers in the same order; sprinkle with Parmesan cheese. Bake uncovered about 45 minutes or until done. (Allow an additional 10 minutes if the lasagna has been refrigerated.) For easier cutting, let stand 15 minutes after removing from the oven.