Six-Cheese Lasagna

• 1 pound ground beef
• 1 pound bulk Italian sausage
• 1 jar (24 ounces) meatless spaghetti sauce
• 2 large eggs, beaten
• 1 carton (15 ounces) ricotta cheese
• 1-1/2 cups 4% cottage cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Romano or Asiago cheese
• 8 no-cook lasagna noodles
• 4 cups shredded part-skim mozzarella cheese
• 6 slices provolone cheese, quartered

1. Preheat oven to 350u0b0. In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in spaghetti sauce. In a large bowl, combine eggs, ricotta, cottage, Parmesan and Romano cheeses.
2. Spread 1-1/2 cups sauce mixture in a greased 13x9-in. baking dish. Top with 4 noodles. Spread 1-1/2 cups sauce to edges of noodles. Sprinkle with 2 cups mozzarella cheese. Top with ricotta mixture, provolone cheese and remaining noodles, sauce and mozzarella cheese.
3. Cover and bake 50 minutes or until a thermometer reads 160u0b0. Uncover; bake 10 minutes longer or until cheese is lightly browned. Let stand 15 minutes before cutting.
4. Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350deg;. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u0b0.

ground beef, italian sausage, spaghetti sauce, eggs, ricotta cheese, cottage cheese, parmesan cheese, cheese, noodles, mozzarella cheese, provolone cheese

Taken from www.tasteofhome.com/recipes/six-cheese-lasagna/ (may not work)