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1.
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Peel the tomatoes by removing the stem and scoring a shallow x on the opposite end.
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Place in boiling water for 15-20 seconds, then immediately place in a bowl of ice water for about a minute.
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Remove from the water, slip off the peel, remove the seeds and chop.
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Place chopped tomatoes in a 2-quart saucepan and simmer on medium heat for about 20 minutes, or until tomatoes start to cook down.
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If you prefer a smoother sauce, puree the tomatoes then return to the pan.
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Add 2 3/4 cups of sauce (reserve 1/4 cup for bottom layer), tomato paste, dried basil, oregano, marjoram, and Italian seasoning.
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Cover and simmer while you cook the meat.
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2.
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In a large saute pan, brown the beef and sausage until cooked through; drain.
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Add the onion and garlic powders to the drained meat and cook for 5 minutes on medium-low heat.
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Then, add the sauce, stir thoroughly, and simmer for about 15 minutes.
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3.
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While the meat sauce is simmering, cook the lasagna noodles according to the package directions.
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Drain and set aside.
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4.
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At this point (or earlier) you can preheat the oven to 375F.
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Grease a 9x13 glass baking dish and set aside.
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5.
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Combine the beaten egg, fresh parsley, fresh basil, cottage cheese, and ricotta in a medium bowl.
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6.
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Time to put it all together!
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Heres how I layer it: a thin layer of the remaining, reserved sauce (1/4 cup) a layer of noodles -1/2 of the meat sauce -a layer of provolone (all of it) -1/2 of the cottage cheese mixture -as much Parmesan as you want!
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-noodles again -rest of the meat sauce -rest of the cheese mixture (it will get slightly mixed with the sauce but thats okay) -a layer of mozzarella (all of it)
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7.
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Place the baking dish on a cookie sheet (to catch any spills) and bake for about 35 minutes or until lasagna is bubbly and the top is golden.
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8.
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Remove from oven and let the lasagna sit for at least 10 minutes so you will be able to cut it.
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Enjoy!
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