Ingredients

• 0.5 pounds ground pork
• 0.5 pounds lean ground beef
• 0.5 cups minced onion
• 1 , 28 ounce
• 1 , 8 ounce
• 2 tablespoons chopped fresh parsley , divided
• 1 clove garlic , crushed
• 1.5 teaspoons dried basil
• 1.5 teaspoons salt
• 0.5 teaspoons dried oregano
• 0.13 teaspoons white sugar
• 1 , 16 ounce
• 1 pound small-curd cottage cheese
• 0.75 cups grated Parmesan cheese
• 3 large eggs
• 2 teaspoons salt
• 0.25 teaspoons ground black pepper
• 1 , 16 ounce

Instructions

1. 1 Gather all ingredients.
2. 2 Combine pork and ground beef in a large, deep skillet over medium-high heat; cook and stir until browned and crumbly, 5 to 7 minutes.
3. 3 Add onion and cook until translucent, about 5 minutes.
4. 4 Stir in crushed tomatoes, tomato sauce, 1 tablespoon fresh parsley, garlic, basil, salt, oregano, and sugar. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.
5. 5 While the sauce is simmering, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside. While the noodles are cooking, preheat the oven to 375 degrees F (190 degrees C).
6. 6 Mix cottage cheese, Parmesan cheese, eggs, remaining 1 tablespoon fresh parsley, salt, and pepper in a large bowl until combined.
7. 7 Assemble lasagna: Spread a spoon or two of sauce over the bottom of a 9x13-inch baking dish just to to coat it. Place two layers of noodles over the sauce to cover.
8. 8 Layer with 1/2 of the cheese mixture, 1/2 of the remaining sauce, and 1/2 of the mozzarella cheese. Repeat layers once more using the remaining noodles, cheese mixture, sauce, and mozzarella. Cover the baking dish with aluminum foil.
9. 9 Bake in the preheated oven for 30 to 40 minutes. Remove the foil and bake until cheese is golden brown, 5 to 10 more minutes.
10. 10 Remove from the oven and let stand for 10 minutes before cutting and serving.

Nutrition per serving