Lasagna from the kitchen of Bernie Knight

• 1 lb lean ground beef
• 1 lb Italian sausage
• 12 cup diced onion
• 1 clove garlic, minced
• 1 (28 ounce) can tomatoes
• 1 (6 ounce) can tomato paste
• 1 12 teaspoons salt
• 1 12 teaspoons basil
• 1 12 teaspoons oregano
• 1 teaspoon sugar
• 9 lasagna noodles
• 1 (16 ounce) container small curd cottage cheese
• 12 ounces grated mozzarella cheese
• 14 cup fresh grated parmesan cheese
• 1 tablespoon butter
• 1 tablespoon of chopped parsley

1. Brown ground beef, onions and garlic.
2. Don't drain.
3. Add tomatoes, tomato paste, salt, basil, oregano,& sugar.
4. Simmer covered for 1 hour.
5. Add browned sausage and butter last 15 minutes of simmer.
6. Cook Lasagna noodles per package directions.
7. Drain& rinse with cold water to stop cooking.
8. Set noodles aside to cool.
9. Blend 1/2 of mozzarella, Parmesan and parsley with cottage cheese.
10. Build lasagna.
11. Place 1/2 cup of sauce (not too many chunks) into bottom of 9"x 13" baking dish.
12. Place layer of 3 lasagna noodles on sauce.
13. Spread 1/2 of cheese mixture and meat sauce on the layer of noodles.
14. Repeat with one more layer.
15. Reserve 2/3 cup of the meat sauce for the top.
16. Sprinkle remaining mozzarella on top.
17. Spray a piece of aluminum foil with some Pam and cover the dish.
18. Bake at 350 for 30 minutes.
19. Remove foil and bake another 15 minutes until lightly brown.
20. Remove from oven and allow to set for at least 20 minutes before cutting.

lean ground beef, italian sausage, onion, clove garlic, tomatoes, tomato paste, salt, basil, oregano, sugar, lasagna noodles, cottage cheese, mozzarella cheese, parmesan cheese, butter, parsley

Taken from www.food.com/recipe/lasagna-from-the-kitchen-of-bernie-knight-53973 (may not work)