Ingredients:

  • 1 lb Lean Ground Beef (90/10)
  • 1 lb Sweet or Spicy Italian Sausage, casings removed
  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 28 oz Marinara Sauce
  • 2 tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • 1/2 tsp Crushed Red Pepper Flakes
  • 24 oz Small Curd Cottage Cheese
  • 2 large Eggs, beaten
  • 1/2 cup Freshly Grated Parmesan Cheese
  • 1/4 cup Fresh Parsley, chopped
  • 1/2 tsp Nutmeg
  • 12 Lasagna Noodles
  • 4 cups Low-moisture Mozzarella Cheese, shredded
  • 1/4 cup Fresh Basil leaves

Instructions:

  1. In a large skillet or Dutch oven over medium-high heat, brown the ground beef and Italian sausage, breaking the meat into small crumbles. Once fully cooked, drain the excess fat.
  2. Add the diced onion to the skillet and sauté until translucent. Stir in the minced garlic and tomato paste, cooking for 2 minutes until the paste darkens. Pour in the marinara sauce, oregano, and red pepper flakes. Simmer on low for 15 minutes.
  3. While the sauce simmers, place the cottage cheese in a fine-mesh strainer for 10 minutes to remove excess liquid. In a large bowl, whisk together the drained cottage cheese, beaten eggs, Parmesan cheese, parsley, and nutmeg.
  4. Preheat your oven to 375°F (190°C). In a 9x13-inch deep-dish baking pan, spread a thin layer of meat sauce. Add a layer of lasagna noodles, followed by a portion of the cottage cheese mixture, a sprinkle of mozzarella, and more meat sauce.
  5. Repeat the layers until all ingredients are used, finishing with a thick layer of mozzarella cheese on top.
  6. Cover the pan with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 20-30 minutes until the cheese is bubbling and golden brown. Let the lasagna rest for 15 minutes before slicing and garnishing with fresh basil.