Ingredients
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½ pound ground pork
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½ pound lean ground beef
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½ cup minced onion
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1 (28 ounce) can crushed tomatoes
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1 (8 ounce) can tomato sauce
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2 tablespoons chopped fresh parsley, divided
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1 clove garlic, crushed
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1 ½ teaspoons dried basil
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1 ½ teaspoons salt
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½ teaspoon dried oregano
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⅛ teaspoon white sugar
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1 (16 ounce) package lasagna noodles
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1 pound small-curd cottage cheese
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¾ cup grated Parmesan cheese
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3 large eggs
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2 teaspoons salt
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¼ teaspoon ground black pepper
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1 (16 ounce) package shredded mozzarella cheese
Description
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Combine pork and ground beef in a large, deep skillet over medium-high heat; cook and stir until browned and crumbly, 5 to 7 minutes. Add onion and cook until translucent, about 5 minutes.
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Stir in crushed tomatoes, tomato sauce, 1 tablespoon fresh parsley, garlic, basil, salt, oregano, and sugar. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.
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While the sauce is simmering, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
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While the noodles are cooking, preheat the oven to 375 degrees F (190 degrees C).
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Mix cottage cheese, Parmesan cheese, eggs, remaining 1 tablespoon fresh parsley, salt, and pepper in a large bowl until combined.
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Assemble lasagna: Spread a spoon or two of sauce over the bottom of a 9x13-inch baking dish just to to coat it. Place two layers of noodles over the sauce to cover. Layer with 1/2 of the cheese mixture, 1/2 of the remaining sauce, and 1/2 of the mozzarella cheese. Repeat layers once more using the remaining noodles, cheese mixture, sauce, and mozzarella. Cover the baking dish with aluminum foil.
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Bake in the preheated oven for 30 to 40 minutes. Remove the foil and bake until cheese is golden brown, 5 to 10 more minutes.
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Remove from the oven and let stand for 10 minutes before cutting and serving.