Italian Classic Lasagna

6 uncooked lasagna noodles
1 pound lean ground beef
1/2 pound bulk Italian pork sausage
3/4 cup chopped onions
1 can Italian-style peeled tomatoes (28 oz.) -- undrained, cut up
1 can tomato paste -- (6 oz.)
1 teaspoon dried basil leaves
1/2 teaspoon sugar
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon garlic powder
2 eggs
1 container ricotta cheese -- (15 oz.)
1 cup cottage cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
4 cups shredded mozzarella cheese -- (16 oz.)

Cook lasagna noodles as directed on package; drain and place on cold water
to cool. Meanwhile, in 4-quart saucepan or Dutch oven, cook ground beef,
sausage and onions over medium-high heat 5 to 7 minutes, stirring
frequently, until beef and sausage are thoroughly cooked; drain. Stir in
tomatoes, tomato paste, basil, sugar, oregano, salt and garlic powder.
Bring to a boil. reduce heat to low; simmer 30 to 45 minutes; stirring
occasionally, until very thick. In medium bowl, beat eggs. Stir in
ricotta, cottage and Parmesan cheeses and parsley; set aside. Heat oven to
350°F. In ungreased 13x9-inch (3 quart) glass baking dish, spread about
1/2 cup beef mixture. Drain noodles. Top beef mixture with 3 noodles, half
of the cheese mixture, half of the remaining beef mixture and half of the
mozzarella cheese. Repeat layers, starting with noodles and ending with
mozzarella cheese. Bake 35 to 45 minutes or until lasagna is bubbly and
top is golden brown. Cover with foil; let stand 10 to 15 minutes before
serving.





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