Lasagna

I made Lasagna last night for my family that was visiting from out of town. I don't make it too often for a few reasons ... it's expensive, it takes my little family FOREVER to eat a whole pan of it, and it takes pretty much the whole afternoon to make it. But it.is.so.good.

I really need to figure out a way to freeze half of it or something. Maybe I'll try one of these pans one day. I could freeze smaller portions maybe.

The recipe is from my friend, Becky. Here it is:

Lasagna

1 pound ground beef
1 pound bulk pork sausage
24 oz. tomato sauce
12 oz. tomato paste
2 teaspoons sugar
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon pepper
2 garlic cloves, minced
3 eggs
3 Tablespoons minced parsley
24 oz. small-curd cottage cheese
8 oz. ricotta cheese
½ cup Parmesan cheese
9 lasagna noodles, cooked and drained (I use whole wheat noodles. Or use the Oven-Ready ones)
6 slices Provolone cheese (I usually use 12 slices because that's how the package comes.)
3 cups (12 ounces) shredded mozzarella (I don't measure. I just eyeball this step when I do it.)

In a skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the next seven ingredients (up to and including the garlic). Simmer, uncovered, for 1 hour, stirring occasionally. You can cook the sauce for longer or make it ahead of time.

In a bowl, combine the eggs, parsley, cottage cheese, ricotta and parmesan. Spread 1 cup of meat sauce in an ungreased 13x9 pan. Layer with the following:

*Three noodles

*provolone cheese

*2 cups cottage cheese mixture

*1 cup mozzarella

*three noodles (I do an extra layer of provolone cheese after these noodles.)

*2 cups meat sauce

*remaining cottage cheese mixture

*1 cup mozzarella

Top with remaining noodles, meat sauce, and mozzarella. (dish will be very full) Cover and bake at 375 for 50 minutes. Uncover; bake 20 minutes longer. Let stand 15 minutes before cutting. (Serves 12)

***My Notes: Even when I let it stand for 15 minutes before cutting, it still runs all over the plate! Also, I use a special lasagna pan that's really deep because this recipe will definitely overflow a regular 9x13 pan.