Larson Lasagne

• 1 pound italian sausage
• 1 pound lean ground beef
• 1/4 pound small cubed ham
• 3/4 cup Lambrusco wine (optional)
• 1/2 cup chopped onion
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1 package Lawry's dry spaghetti sauce mix
• 2 - 16 ounce cans italian seasoned tomatoes
• 3- 8 ounce can tomato sauce
• 1 tsp oregano
• 1 tsp salt
• 1/2 tsp pepper
• 3 cups small curd cottage cheese
• 1/2 cup grated Parmesan cheese
• 2 beaten eggs
• 2 Tbsp parsley
• 1/4 tsp pepper
• 24 ounces Mozzarella cheese
• 12 ounces lasagna noodels (cooked and cooled)

1. 2 - oven proof 9x12 dishes
2. Cook sausage, ground beef, onion, celery and carrots. Drain. Stir in tomatoes, soup, wine, salt, Lawry's, wine, oregano and pepper. Simmer, uncoverd for 30 minutes.
3. Coolk lasagna noodles according to package directions. Drain and cool.
4. Combine cottage cheese, parmesan cheese, eggs, parsley and pepper.
5. Place 1/4 of noodles in each dish. Alternate cheese filling, mozzarella cheese and meat sauce. Add one more layer to each dish. Sprinkle parmesan cheese over top. Let stand in refrigerator for 3-4 hours.
6. Bake, uncovered, 30 minutes @ 375 degrees. Let stand 10-15 minutes before cutting.
7. (note: it always tastes better warmed up)
8. Prep time: 1 hour

italian sausage, ground beef, ham, lambrusco wine, onion, celery, carrots, italian seasoned tomatoes, tomato sauce, oregano, salt, pepper, cheese, parmesan cheese, eggs, parsley, pepper, mozzarella cheese, lasagna noodels

Taken from www.epicurious.com/recipes/member/views/larson-lasagne-1200100 (may not work)