Ingredients
1/2 pound ground beef1/2 pound bulk Italian sausage1 large onion, chopped3 garlic cloves, minced1 can (28 ounces) crushed tomatoes, undrained1 can (6 ounces) tomato paste1-1/2 cups water1 cup salsa2 teaspoons sugar1 to 2 teaspoons chili powder1 teaspoon fennel seed1 teaspoon dried oregano1 teaspoon dried basil9 lasagna noodles2 cups 4% cottage cheese4 cups shredded part-skim mozzarella cheese3/4 cup grated Parmesan cheese
Preparation
In a large kettle or Dutch oven, cook beef, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 hours, stirring occasionally.
Meanwhile, cook lasagna noodles according to package directions; drain and rinse in cold water. In a greased 13x9-in. baking dish, layer a third of the noodles and meat sauce, half of the cottage cheese, a third of the mozzarella and a third of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan.
Cover and bake at 350° for 45 minutes; uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before cutting.
