Mom’S Lasagna

• 1/2 pound ground beef
• 1/2 pound bulk Italian sausage
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 can (28 ounces) crushed tomatoes, undrained
• 1 can (6 ounces) tomato paste
• 1-1/2 cups water
• 1 cup salsa
• 2 teaspoons sugar
• 1 to 2 teaspoons chili powder
• 1 teaspoon fennel seed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 9 lasagna noodles
• 2 cups 4% cottage cheese
• 4 cups shredded part-skim mozzarella cheese
• 3/4 cup grated Parmesan cheese

1. 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.
2. 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.
3. Cover and bake at 350u0b0 for 45 minutes; uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before cutting.

ground beef, italian sausage, onion, garlic, tomatoes, tomato paste, water, salsa, sugar, chili powder, fennel seed, oregano, basil, lasagna noodles, cottage cheese, mozzarella cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/mom-s-lasagna/ (may not work)