The Best Lasagna Ever (Pioneer Woman)

• 1/2 lb ground beef
• 1 lb hot breakfast sausage
• 2 garlic cloves, minced
• 29 ounces whole tomatoes
• 6 ounces tomato paste
• 2 tablespoons dried parsley
• 2 tablespoons dried basil
• 1 teaspoon salt
• 3 cups cottage cheese
• 2 whole beaten eggs
• 1/2 cup grated parmesan cheese (not shredded)
• 2 tablespoons dried parsley
• 1 teaspoon salt
• 1 lb sliced mozzarella cheese
• 10 ounces lasagna noodles
• 1/2 teaspoon salt for noodles
• 1 tablespoon olive oil for pasta water

1. Bring a large pot of water to a boil with oil and salt.
2. In a large skillet or saucepan combine ground beef, sausage, and garlic.
3. Cook over medium high heat until browned.
4. Drain half the fat (less if you're feeling naughty).
5. Add tomatoes, tomato paste, 2 tablespoons parsley, basil, and salt.
6. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
7. In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside.
8. Cook lasagna until al dente (not overly cooked).
9. Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.
10. Spoon half the cottage cheese mixture over the noodles. Spread evenly.
11. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
12. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
13. Either freeze, refrigerate for up to 2 days, or bake immediately at 350 for 20 to 30 minutes or until hot and bubbly.

ground beef, sausage, garlic, tomatoes, tomato paste, parsley, basil, salt, cottage cheese, eggs, parmesan cheese, parsley, salt, mozzarella cheese, lasagna noodles, salt, olive oil

Taken from www.food.com/recipe/the-best-lasagna-ever-pioneer-woman-530983 (may not work)