Mom's Lasagna

1/2 pound ground beef
1/2 pound bulk Italian sausage
1 large onion, chopped
3 garlic cloves, minced
1 (28 ounces) can crushed tomatoes, undrained
1 (6 ounces) can tomato paste
1 1/2 cups water
1 cup salsa
2 teaspoons sugar
1 to 2 teaspoons chili powder
1 teaspoon fennel seed
1 teaspoon dried oregano
1 teaspoon dried basil
9 lasagna noodles
2 cups (16 ounces) cottage cheese
4 cups (1 pound) shredded mozzarella cheese
3/4 cup grated Parmesan cheese

In a large kettle or Dutch oven, cook beef, sausage and onion until meat is
no longer pink and onion is tender; drain. Stir in the next 10 ingredients.
Simmer, uncovered, for 3 hours, stirring occasionally.
Meanwhile, cook lasagna noodles according to package directions; drain and
rinse in cold water. In a greased 13x9x2" baking dish, layer
a third of the noodles and meat sauce, half of the cottage cheese, a third
of the mozzarella and a third of the Parmesan. Repeat layers. Top with
remaining noodles, meat sauce, mozzarella and Parmesan. Cover and bake at
350 F for 45 minutes; uncover and bake for 20 minutes. Let stand 20 minutes
before cutting. Yield: 12 servings.

Sandy U.

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