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1
In a large skillet over medium-high heat, saute the hamburger, sausage and garlic until brown.
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2
Drain off the excess fat.
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3
Add the tomatoes with their juice, tomato paste, 1/2 teaspoon salt and some freshly ground black pepper.
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4
Stir together well.
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5
Simmer over low heat, uncovered, for 45 minutes, stirring occasionally.
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6
Meanwhile, bring a large pot of water to a boil.
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7
Add the olive oil and a dash of salt.
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8
Cook the lasagna noodles according to the package directions until al dente.
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9
Drain the noodles and lay them flat on a piece of aluminium foil to keep their shape.
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10
Preheat the oven to 350 degrees F.
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11
Grate the mozzarella cheese and set aside.
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12
Cut the basil into a chiffonade by stacking the leaves on top of one another, rolling them tightly and then cutting across.
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13
Finely chop the parsley.
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14
Add half the herbs to the meat mixture and stir together.
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15
In a medium bowl, combine the other half of the herbs, the cottage cheese, 1/2 cup of the Parmesan and the eggs, and stir together well.
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16
Now let's assemble the lasagna!
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17
Begin by laying 4 lasagna noodles in the bottom of a deep rectangular baking pan; the noodles should slightly overlap.
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18
Spoon half the cottage cheese mixture onto the noodles; spread to distribute evenly.
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19
Sprinkle half the mozzarella on top of the cottage cheese mixture.
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20
Spoon just under half the meat mixture on top of the mozzarella, and spread evenly, being careful not to disrupt the layers below.
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21
Now repeat the process, beginning with a layer of lasagna noodles, followed by the cottage cheese mixture, followed by the mozzarella and ending with a thick layer of the meat mixture.
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22
Sprinkle the remaining 1/2 cup Parmesan over the top.
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23
Bake until the lasagna is hot and bubbly, 35 to 45 minutes.
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24
Allow to stand 10 minutes before cutting into squares.
