2.5-3 pounds lean ground beef
1 pound Italian sausage or ground pork
2 cups chopped onions
6 cloves garlic, minced
2 cans (28 oz.) crushed tomatoes
2 cans (15 oz.) tomato sauce
3 tablespoons dried parsley
2 tablespoons brown sugar
2 teaspoons salt
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 tsp. crushed red pepper
1 carton (2 lbs.) Ricotta
1/2 cup grated Parmesan Cheese
1 egg, slightly beaten
1 tablespoon parsley flakes
1 teaspoon salt
1 teaspoon dried oregano
8 oz. Lasagna noodles, no-bake or cooked and well drained
1 pound mozzarella cheese, shredded
1/2 cup grated Parmesan Cheese
Cook ground beef, pork, onions, and garlic in heavy Dutch oven until meat is browned and onion is tender. Drain off excess fat.
Add tomatoes, tomato sauce, 3 Tblsp. parsley flakes, 2 Tblsp. brown sugar, 2 tsp. salt, 2 tsp. basil, 1 tsp. oregano and 1/2 tsp. crushed red pepper. Bring to a boil, reduce heat, and simmer uncovered for one hour or until sauce resembles good thick spaghetti sauce; stirring occasionally. Half of the sauce will go in the lasagna, and the other half reserved for serving.
Heat oven to 350 degrees. Mix the cottage cheese, 1/2 cup of Parmesan Cheese, the egg, 1 Tblsp. parsley flakes, 1 tsp. salt, and 1 tsp. oregano.
In a 9×13-inch baking dish, spread enough sauce to cover the bottom. Layer noodles, sauce, mozzarella cheese, and cottage cheese in layers (repeat these layers 2-3 times) reserving enough sauce for a thin top layer. Spread sauce over top, sprinkle with 1/2 cup Parmesan Cheese. Bake uncovered for 45 to 55 minutes or until cheese is bubbly in center. Let stand for 10-15 minutes after removing from oven. Serves 8.