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1 lb. sweet or hot Italian
1/2 lb. ground beef
1/2 c. finely chopped onion
2 cloves garlic, crushed
2 Tbsp. sugar
1 Tbsp. salt
1 1/2 tsp. dried basil leaves
1/2 tsp. fennel seed
1/4 tsp. pepper
1/4 c. parsley
1/4 c. milk
4 eggs
4 c. canned tomatoes,
undrained, or 1 can (2 lb.
3 oz.) Italian-style
2 cans (6 oz.) tomato paste
1 tsp. salt
12 curly lasagna noodles
1 container (12 oz.) cottage
8 Tbsp. Parmesan cheese
3/4 lb. Mozzarella cheese,
thinly sliced

Remove sausage meat from outer casings; chop the meat.
In 5-quart Dutch oven over medium heat, saute sausage, beef
(break up beef with wooden spoon), onion and garlic, stirring
frequently, until well browned, 20 minutes. Add sugar, 1
tablespoon salt, basil, fennel, pepper and half the parsley;
mix well. Add tomatoes, tomato paste and 1/2 cup water,
mashing tomatoes with wooden spoon. Bring to boiling; reduce
heat and simmer, covered, stirring occasionally, until thick, 1
1/2 hours. In 8-quart kettle, bring 3 quarts water and 1
tablespoon salt to boiling. Add lasagna, 2 to 3 at a time.
Return to boiling; boil, uncovered and stirring occasionally,
10 minutes or until just tender. Drain in colander; rinse
under cold water. Preheat oven to 375 degrees. In medium bowl,
combine cottage cheese, milk, eggs, Parmesan cheese and remain-
ing parsley. Mix well. In bottom of 13 x 9 x 2-inch baking
dish, spoon 1 1/2 cups sauce. Layer with 6 lasagna, lengthwise
and overlapping to cover.
Spread with half of cheese mixture; top with third of
Mozzarella cheese. Spoon 1 1/2 cups sauce over cheese. Repeat
layering, starting with 6 lasagna and ending with 1 1/2 cups
sauce. Spread with remaining sauce; top with rest of
Mozzarella cheese. Cover with foil, tucking around edge. Bake
25 minutes, covered. Remove foil and bake, uncovered, 25
minutes longer. Serves 8.

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