this makes a LOT of lasagna: 3 pans, to be exact. feel free to halve or quarter. this started as pioneer woman's "the best lasagna ever", but, with all respect to PW, she only called for basil and parsley, and hardly any garlic and i can't fathom lasagna without at least oregano. so the original recipe has been doubled from hers and then heavily doctored.
3 lbs ground beef
2 pounds hot italian pork sausage
8 cloves garlic, minced
1 28 oz. can whole tomatoes
2 12 oz. cans tomato paste
2 tbsp dried basil
2 tbsp dried parsley
1 tbsp dried rosemary, crumbled
1 tbsp oregano
2 9 oz. packages no-boil lasagna noodles
2 tbsp oil
6 cups cottage cheese
1 cup parmesan cheese (the powdered kind)
another 2 tbsp dried basil
2 lbs shredded mozzarella
in a large skillet, combine beef, sausage, and garlic. cook until brown and drain off half the fat. pour in tomatoes, tomato paste, dried herbs, and 1 tbsp salt. mix together and simmer, uncovered, about 45 minutes, stirring occasionally.
white meet is cooking, mix together cottage cheese with 4 beaten eggs, the kraft parm. cheese, the other 2 tbsp dried basil, and 2 tsp salt.
layer your ingredients as follows: noodles, cottage cheese mixture, mozzarella, meat mixture, and repeat ending with meat mixture. top generously with more kraft parmesan. bake at 350' for 30-45 minutes.