Pioneer Woman's Lasagna

Pioneer Woman Lasagna
1 1/2 lbs. ground beef (I use about 1/2 lb)
1 lb. hot breakfast sausage (Jimmy Dean, etc.) (again, 1/2 lb)
2 cloves garlic, minced
2 tablespoons dried parsley flakes
2 tablespoons dried basil
1 teaspoon salt
2 cans (14.5 oz each) whole tomatoes
2 cans (6 oz each) tomato paste
**In a large skillet, brown meat with garlic, drain half the fat, and add the next 6 ingredients. Simmer uncovered, 45 minutes.

**Boil one 10 oz package lasagna noodles with 1/2 teaspoon salt and 1 tablespoon olive oil. Cook noodles al dente. (I cook them in the 9x13 pan in the oven while the sauce is cooking, since I don't have a big enough pan)

**Combine in a bowl:
3 cups cottage cheese
2 eggs, beaten
1/2 cup Kraft Parmesan Cheese
1 tsp salt
2 tablespoons dried parsley flakes

**Also have on hand:
1 pound sliced mozzarella cheese

ASSEMBLY: Place 4 noodles in a baking dish. Spread half the cottage cheese mixture over the noodles. Add 1/2 pound of mozzarella slices, and a little less than half the meat mixture. Repeat the layers, ending with the meat mixture. Sprinkle generously with Parmesan and bake 20 to 30 minutes at 350 degrees until hot and bubbly. Let stand 10 to 15 minutes before cutting into squares, unless your family is wigging out with hunger…in which case, go ahead and dig in.