Italian Lasagna

Ingredients

6 uncooked lasagna noodles

1 lb lean (at least 80%) ground beef

1/2 lb bulk Italian pork sausage

3/4 cup chopped onions (1 1/2 medium)

1 can (28 oz) Muir Glen™ organic whole peeled tomatoes with basil, undrained

1 can (6 oz) Muir Glen™ organic tomato paste

1 teaspoon dried basil leaves

1/2 teaspoon sugar

1/2 teaspoon dried oregano leaves

1/4 teaspoon salt

1/4 teaspoon garlic powder

2 eggs

1 container (15 oz) ricotta cheese

1 cup cottage cheese

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

4 cups shredded mozzarella cheese (16 oz)

Steps

1 Cook and drain lasagna noodles as directed on package; place in cold water to cool.

2 Meanwhile, in 4-quart saucepan or Dutch oven, cook beef, sausage and onions over medium-high heat 5 to 7 minutes, stirring frequently, until beef and sausage are thoroughly cooked; drain. Stir in tomatoes, tomato paste, basil, sugar, oregano, salt and garlic powder, breaking up tomatoes. Heat to boiling. Reduce heat to low; simmer uncovered 30 to 45 minutes, stirring occasionally, until very thick.
    
3 In medium bowl, beat eggs. Stir in ricotta, cottage and Parmesan cheeses and parsley; set aside.
    
4 Heat oven to 350°F. In ungreased 13x9-inch (3-quart) glass baking dish, spread about 1/2 cup beef mixture. Top beef mixture with 3 noodles, half of the cheese mixture, half of the remaining beef mixture and half of the mozzarella cheese. Repeat layers, starting with noodles and ending with mozzarella cheese.
    
5 Bake 35 to 45 minutes or until lasagna is bubbly and top is golden brown. Cover with foil; let stand 10 to 15 minutes before serving.