Best of Both Worlds Lasagna

• 1 lb ground beef
• 1 lb Italian sausage
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 tablespoon minced parsley
• 2 teaspoons dried oregano
• 1 12 teaspoons salt
• 1 teaspoon sugar
• 1 teaspoon dried basil
• 18 teaspoon ground black pepper
• 1 (28 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 1 egg
• 2 cups ricotta cheese
• 2 cups cottage cheese with chives
• 12 cup grated parmesan cheese, divided
• 10 lasagna noodles, cooked
• 18 -20 slices mozzarella cheese

1. Preheat oven to 375.
2. Grease 9x13-inch ovenproof casserole.
3. Brown meat with onion and garlic over medium heat, stirring to break up meat.
4. Drain excess drippings.
5. Add next 8 ingredients.
6. Simmer, uncovered for 5 to 8 minutes or until thick, stirring occasionally.
7. Beat egg in bowl;.
8. Stir in ricotta, cottage, cheese and 1/4 cup Parmesan cheese.
9. Arrange half of noodles in pan.
10. Spread with half the cheese mixture.
11. Cover with 1/3 of the mozzarella cheese slices.
12. Top with half the meat sauce.
13. Repeat layers.
14. Place remaining mozzarella over meat sauce.
15. Sprinkle remaining Parmesan cheese over top.
16. Bake, uncovered, for 40 minutes.
17. Set aside for 10 to 15 minutes before serving.

ground beef, italian sausage, onion, garlic, parsley, oregano, salt, sugar, basil, ground black pepper, tomatoes, tomato paste, egg, ricotta cheese, cottage cheese, parmesan cheese, lasagna noodles, mozzarella cheese

Taken from www.food.com/recipe/best-of-both-worlds-lasagna-193941 (may not work)