May Angel Star

1 lb ground beef
3/4 lb bulk pork sausage
24 oz can tomato sauce
16 oz can tomato paste
1/2 tsp minced garlic
2 tsp sugar
1 tsp italian seasoning
1 tsp salt
1/2 tsp pepper
3 eggs
3 tbsp minced fresh parsley
3 cups (24 oz) small curd cottage cheese
3 cups (8 oz) ricotta cheese
1/2 cup grated parmesan cheese
9 lasagna noodles, cooked and drained
6 slices provolone cheese
3 cups (12 oz) shredded mozzarella cheese, divided.

In a skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the next 7 ingredients. Simmer, uncoverd, for 1 hour, stirring occasionally. In a bowl, combine the eggs, parsley, cottage cheese, ricotta and parmesan. Spread 1 cup of meat sauce in an ungreased 13×9 baking dish. Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture and 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full). Cover and bake at 375 for 50 minutes. Uncover; bake 20 minutes longer. Let stand 15 minutes before cutting.

Makes 12 servings.

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