| 1 Pkg (10 oz.) Lasagna Noodles | 1.5 lbs Ground Beef |
| 1 lb Italian Sausage | 2 tsp Garlic, Minced |
| 2 Cans Whole Tomatoes, (14.5 oz cans) | 1 Can (6 oz.) Tomato Paste |
| 4 tbsp Parsley, Minced | 10 Basil Leaves |
| 1 tsp Salt | 3 Cups Cottage Cheese |
| 2 Eggs | 1 Cup Parmesan Cheese |
| 2 TBSP Minced Parsley | 1 lb Mozzarella Cheese, Sliced |
| 1/4 Cup Parmesan Cheese | |
Cook lasagna noodles according to package directions. Drain and lay flat on aluminum foil or a cookie sheet.
In a large skillet, combine ground beef, sausage, and garlic; brown.
Add tomatoes, tomato paste, 1/4 cup parsley, basil, and 1/2 tsp. salt. Simmer for 45 minutes.
In a medium bowl, mix cottage cheese, eggs, 1 cup parmesan, 2 more TBSP parsley, and 1/2 tsp. salt. Stir well.
To assemble, place in a 9X13 pan and arrange noodles, cottage cheese, mozzarella, meat mixture. Repeat, ending with meat. Sprinkle with extra parmesan.
Freeze. To Serve: bake at 350 until bubbly.
Adapted Recipe: Charlie’s Lasagna from Pioneer Woman,
