Ingredients

1 1/2 lb ground chuck
1 lb ground Italian sausage
1   onion
2   cloves garlic, minced
2 teaspoon ground oregano
1 teaspoon ground basil
1/4 teaspoon salt
1/4 teaspoon pepper
1   (14.5-ounce) can diced tomatoes with basil, garlic and oregano
2   (15-ounce) cans tomato sauce
1   (6-ounce) can tomato paste
1 1/2 cup small curd cottage cheese
1   (5-ounce)package grated Parmigianno-Reggiano
2 tablespoon freshly chopped parsley leaves
2   large eggs, lightly beaten
9   oven ready lasagna noodles
2   (8-ounce) packages shredded mozzarella

Directions

Preheat oven to 350 degrees F. 

In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.

Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.

In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.

Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese. 

Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.