THE BEST LASAGNA EVER (PIONEER WOMAN)

Steps:

• Bring a large pot of water to a boil with oil and salt.
• 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 tablespoons parsley, basil, and salt.
• After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
• In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside.
• Cook lasagna until al dente (not overly cooked).
• Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.
• Spoon half the cottage cheese mixture over the noodles. Spread evenly.
• Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
• Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
• Either freeze, refrigerate for up to 2 days, or bake immediately at 350 for 20 to 30 minutes or until hot and bubbly.