Best Lasagna

1 lb hot Italian sausage
1 lb ground beef
2 cloves garlic, minced
1 28 oz tin of diced tomatoes
2 cans tomato paste
1 tbsp oregano
1 tbsp basil
1 tsp salt
750g container of cottage cheese
1 tsp oregano
2 eggs
Salt
1 lb shredded mozzarella
3/4 cup grated parmesan (or Kraft parmesan like PW does it)
8 lasagna noodles

Remove the Italian sausage from it's casing by making a cut all the way down the sausage with a sharp knife. Turn the sausage inside out and the sausage meat inside should just slide out. Brown the Italian sausage, beef and garlic in a fry pan on medium high heat. Drain the fat. Add the tomatoes, tomato paste, 1 tbsp of oregano, 1 tbsp of basil and 1 tsp salt. Stir it up and let it simmer and get all mingled for 30-40 minutes.

Put a pot of salted water on for the lasagna noodles. Bring to a boil and add a tablespoon of olive oil to keep the noodles from sticking. Boil for 10 minutes (until they are al dente...they should still have some bite). Drain the water and keep the noodles from drying out by covering with a damp towel.

In a separate bowl combine beaten eggs, cottage cheese, 1 tsp of oregano, 1/2 cup of the parmesan and season with salt.

Preheat oven to 350 degrees.

When your meat sauce is good and happy, your noodles are cooked and your cottage cheese and shredded mozzarella are ready to go, you can start assembling. Use a 9x13 pan, and assemble lasagna by laying 4 noodles overlapping on bottom of pan. Spread half of the cottage cheese mixture on the noodles. Top that with ½ the shredded mozza, and top that with half the beef mixture. Layer another 4 noodles, top with the remaining cottage cheese, rest of beef and rest of mozza. Sprinkle with the 1/4 cup of reserved parmesan. You can either pre-make this and store it in your fridge or freezer. If you freeze it, make sure you let it thaw completely and then bake 45-60 minutes or until cooked all the way through. If baking right away, 20-30 minutes until hot and bubbly.


Now go enjoy the best lasagna. Ever.