Let’s take a minute to talk about lasagna. I’m Italian and this is quite possibly one of my favorite dishes. You’ve got the meat and you get the cheese, all together in one delicious bite. I like a more traditional lasagna: ricotta cheese, Italian sausage. When I came across this recipe that included cottage cheese I was instantly turned off. Cottage cheese in lasagna seemed very strange to me and it never dawned on me that it’s still cheese and it will melt. And I’m glad that I tried it because it’s delicious. So here we go!
Preheat the oven to 350 degrees. In a large pot, combine the meats, onion and garlic and cook until no longer pink and crumbled. Drain the meat and then return it to the pan. Add in the oregano, salt and pepper, and basil. Stir to combine and then add in the tomatoes, sauce and tomato paste. Bring this to a boil and then reduce heat and simmer for 35-40 minutes.
While the sauce simmers, combine the cottage cheese, eggs, Parmesan and parsley.
Now we will assemble the lasagna in a 13×9 baking pan. Put 1/4 of the sauce mixture into the pan, layer 3 noodles on top of it but do not overlap them. Spoon 1/3 of the cottage cheese mixture onto the noodles, followed by 1/4 of the sauce and 1/3 of the mozzarella. Repeat the layers, ending with sauce and reserving 1/3 of the cheese. Place the pan in the oven and bake for 45 minutes.
Top the lasagna with the remaining cheese and bake for an additional 15 minutes, until the top is brown and bubbly. Remove the lasagna from the oven and allow to cool for 10 minutes before slicing and serving. Mangia!