Traditional Lasagna

Make sure you have plenty of time if you're going to make this lasagna - it's a lot of work, but so yummy. I recently took this to my friend Whitney's family after she had a new baby. I first found this recipe in an old Taste of Home magazine. I've made this lasagna many times since .

1 lb. ground beef
¾ lb. bulk pork sausage
3 cans (8 oz. each) tomato sauce
2 cans (6 oz. each) tomato paste
2 garlic cloves, minced
2 t sugar
1 t Italian seasoning
1 t salt
½ t pepper
3 eggs
3 T minced fresh parsley
3 c (24-oz.) small-curd cottage cheese
1 carton (8 oz.) ricotta cheese
½ c grated Parmesan cheese
9 lasagna noodles, cooked and drained
6 slices provolone cheese
3 c (12 oz.) shredded mozzarella cheese, divided

In a skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the next seven ingredients. Simmer, uncovered, for 1 hour, stirring occasionally. In a bowl, combine the eggs, parsley, cottage cheese, ricotta, and Parmesan. Spread 1 c of meat sauce in ungreased 13x9x2-inch baking dish. Layer with three noodles, provolone cheese, 2 c cottage cheese mixture, 1 c mozzarella, three noodles, 2 c meat sauce, remaining cottage cheese mixture and 1 c mozzarella. Top with the 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.