Lots O'meat Lasagna

• 1 12 lbs ground chuck
• 1 lb ground Italian sausage
• 1 onion
• 2 garlic cloves, minced
• 2 teaspoons ground oregano
• 1 teaspoon ground basil
• 14 teaspoon salt
• 14 teaspoon pepper
• 12 tablespoon sugar
• 1 (14 1/2 ounce) candiced tomatoes with basil, garlic, and oregano
• 2 (15 ounce) cans tomato sauce
• 1 (6 ounce) can tomato paste
• 1 12 cups small curd cottage cheese
• 5 ounces parmigianno parmigiano-reggiano cheese, grated
• 2 tablespoons freshly chopped fresh parsley leaves
• 2 large eggs, lightly beaten
• 9 oven-ready lasagna noodles
• 2 (8 ounce) packagesshredded mozzarella cheese

1. Preheat oven to 350 degrees F.
2. In a large saucepan, combine ground chuck, sausage onion and garlic.
3. Cook over medium heat until meat is browned and crumbled; drain.
4. Return meat to pan and add oregano, basil, salt, sugar and pepper.
5. Add tomatoes, tomato sauce and paste.
6. Bring to a boil, reduce heat and simmer 30 to 45 minutes.
7. In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.
8. Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan.
9. Place 3 uncooked lasagna noodles on top of sauce.
10. Do not overlap noodles.
11. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese.
12. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.
13. Bake 45 minutes.
14. Top with remaining cheese and bake 15 minutes or until hot and bubbly.
15. Let rest 10 minutes before serving.

ground chuck, ground italian sausage, onion, garlic, ground oregano, ground basil, salt, pepper, sugar, tomatoes, tomato sauce, tomato paste, cottage cheese, cheese, parsley, eggs, lasagna noodles, mozzarella cheese

Taken from www.food.com/recipe/lots-omeat-lasagna-355202 (may not work)