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1
Now
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2
Grease a 9 x 13-inch baking dish and set aside.
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3
In a large, heavy skillet over medium-high heat, brown the sausage and ground beef, crumbling it into small bits as it cooks.
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4
Drain off and discard the fat.
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5
Add the basil, salt, crushed tomatoes, tomato paste, and garlic.
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6
Bring to a boil, uncovered.
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7
Reduce heat to low, and simmer, stirring occasionally, for 30 to 40 minutes, until the sauce is very thick.
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8
Remove from heat, and set aside.
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9
Cook the noodles until al dente according to the package directions.
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10
Drain the noodles, rinse in cold water, and set aside.
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11
In a medium bowl, combine the cottage cheese, Parmesan, parsley (if using), eggs, salt, and pepper, and mix well.
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12
Set aside.
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13
Place half of the cooked noodles on the bottom of the prepared baking dish, overlapping slightly.
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14
Spread half of the cottage cheese mixture evenly over the noodles.
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15
Layer half the mozzarella and then half the meat sauce on top.
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16
Repeat the layers.
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17
Cover well and refrigerate up to 3 days, or freeze for up to 3 months.
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18
Later
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19
If frozen, allow the lasagna to thaw overnight in the refrigerator.
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20
Preheat the oven to 375F.
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21
Bake, uncovered, for 35 to 45 minutes, until hot and bubbly.
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22
Remove from the oven and let it sit for 15 to 20 minutes before serving.
