Christmas Night Lasagna

• 3 pounds ground beef
• 1 pound bulk pork sausage
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 jars (28 ounces each) meatless spaghetti sauce
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1 can (4 ounces) mushroom stems and pieces, undrained
• 2 teaspoons Worcestershire sauce
• 1-1/2 teaspoons Italian seasoning
• 1-1/2 teaspoons salt, divided
• 1-1/2 teaspoons pepper, divided
• 1 teaspoon garlic powder
• 2 eggs, lightly beaten
• 2-1/2 cups 4% small-curd cottage cheese
• 1 carton (15 ounces) ricotta cheese
• 2 cups shredded Parmesan cheese
• 24 lasagna noodles, cooked and drained
• 12 slices part-skim mozzarella cheese

1. In a Dutch oven or several large skillets, cook the beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, soup, mushrooms, Worcestershire sauce, Italian seasoning, 1 teaspoon salt, 1 teaspoon pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
2. Meanwhile, in a large bowl, combine the eggs, cottage cheese, ricotta and remaining salt and pepper.
3. Spread 2 cups meat sauce each into two greased 13x9-in. baking dishes. Layer each with 1/3 cup Parmesan cheese, 4 noodles, 1-1/4 cups cottage cheese mixture and 3 slices of mozzarella cheese. Repeat layers. Top with the remaining noodles, meat sauce and Parmesan.
4. Bake, uncovered, at 350u0b0 for 45 minutes or until bubbly. Let stand for 15 minutes before cutting.

ground beef, pork sausage, onion, green pepper, spaghetti sauce, tomato soup, mushroom stems, worcestershire sauce, italian seasoning, salt, pepper, garlic, eggs, cottage cheese, ricotta cheese, parmesan cheese, lasagna noodles, mozzarella cheese

Taken from www.tasteofhome.com/recipes/christmas-night-lasagna/ (may not work)