The Best Lasagna Ever

I love all types of food, but I LOVE lasagna. It is my most favorite food. My husband always makes fun of me whenever we go out to an Italian restaurant, because I always order the lasagna. I would have to say that I've been on the hunt for the best lasagna and the best lasagna recipe for quite some time. And I have to say that I finally found the piece de resistance when it comes to homemade lasagna. This recipe reminded me of one my mom makes, but even better than that (sorry, Mom!). If you love lasagna, or even if you just like lasagna or even just like Italian food in general, you have to try this dish. It is amazing.

The Best Lasagna Ever
Pioneer Woman
Makes: 12 servings (1 pan of lasagna)

1 1/2 lb. ground beef
1 lb. hot breakfast sausage
2 cloves garlic, minced
2 cans (14.5 oz.) whole tomatoes
2 cans (6 oz.) tomato paste
4 Tbs. dried parsley, divided
2 Tbs. dried basil
2 1/2 tsp. salt, divided
3 c. low-fat cottage cheese
2 whole beaten eggs
1/2 c. grated (not shredded) Parmesan cheese (the Kraft grated kind), plus extra for topping the lasagna
1 lb. sliced mozzarella cheese
1 pkg (10 oz.) lasagna noodles
1 Tbs. olive oil

1. Bring a large pot of water to boil with 1/2 tsp. salt and 1 Tbs. olive oil.

2. Meanwhile, in a large skillet or saucepan, combine ground beef, sausage and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you're feeling naughty. Add tomatoes, tomato paste, 2 Tbs. parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

(And this is what the sauce looks like. This is one of the best parts. It's such a flavorful, rich and thick sauce...yum!)

3. In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more Tbs. parsley, and 1 more tsp. salt. Stir together well. Set aside.

4. Cook lasagna noodles until "al dente."

5. To assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan (13x9), overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese (1/2 lb.). Spoon a little less than half the meat sauce over the top. Repeat, ending with meat sauce. Sprinkle top generously with extra Parmesan.

6. Either freezer, refrigerate for up to 2 days, or bake immediately at 350 degrees for 20-30 minutes or until top is hot and bubbly.