Ultimate Layered Lasagna

Method

1. Bring a large pot of water to a boil.
2. In a large skillet or saucepan, combine the ground beef, sausage, and minced garlic. Cook over medium-high heat until browned. Drain about half the fat (or less if you prefer). Stir in the whole tomatoes, tomato paste, 2 tablespoons of the dried parsley, the dried basil, and 1 teaspoon of the salt. Let the sauce simmer for 45 minutes while you prepare the other components.
3. In a medium bowl, mix the cottage cheese, beaten eggs, grated Parmesan, the remaining 2 tablespoons dried parsley, and another 1 teaspoon of salt. Stir well and set aside.
4. Add the remaining 1/2 teaspoon salt and the olive oil to the boiling water. Cook the lasagna noodles until al dente (not overcooked). Drain them.
5. To assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if needed. Spread half of the cottage cheese mixture evenly over the noodles. Top with a layer of mozzarella slices. Spoon a little less than half of the meat sauce over the mozzarella. Repeat the layers, ending with the meat sauce. Sprinkle the top generously with extra Parmesan.
6. You can either freeze the lasagna, refrigerate it for up to 2 days, or bake it immediately. Bake at 350°F until the top is hot and bubbly, about 20 to 30 minutes.