Ingredients
1 pound extra-lean ground beef (95% lean)1 package (14 ounces) breakfast turkey sausage links, casings removed and crumbled3 cans (8 ounces each) no-salt-added tomato sauce1 can (6 ounces) tomato paste2 garlic cloves, minced2 teaspoons sugar1-1/2 teaspoons Italian seasoning1/2 teaspoon pepper9 whole wheat lasagna noodles3 large eggs, lightly beaten2 cups 2% cottage cheese1 carton (15 ounces) reduced-fat ricotta cheese1/2 cup grated Parmesan cheese3 tablespoons minced fresh parsley1-1/2 cups shredded part-skim mozzarella cheese6 slices provolone cheeseAdditional minced fresh parsley
Preparation
In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, Italian seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook noodles according to package directions; drain.
In a small bowl, combine the eggs, cottage cheese, ricotta cheese, Parmesan and parsley. Spread 1 cup meat sauce into a 13x9-in. baking dish coated with cooking spray. Layer with 3 noodles, half of the cheese mixture, 1-1/3 cups sauce and 1/2 cup mozzarella cheese. Repeat layers. Top with remaining noodles and sauce.
Cover and bake at 350° for 55-60 minutes or until bubbly. Top with provolone and remaining mozzarella cheese. Bake, uncovered, 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Sprinkle with additional parsley.
