LASAGNA

• 1 lb. ground beef or turkey
• 1 lb. hot breakfast sausage
• 1 onion, chopped
• 4 garlic cloves, pressed
• 1 (29 oz.) can diced tomatoes
• 1 (12 oz.) can tomato paste
• 1 c. water
• 2 T. brown sugar
• 2 T. balsamic vinegar
• 2 tsp. basil
• 1 tsp. Italian seasoning
• 2 tsp. salt
• 1/4 tsp. pepper
• 10 lasagna noodles
• 3 c. (or 24 oz.) cottage cheese
• 2 eggs, beaten
• 1 c. grated Parmesan cheese, divided
• 4 c. shredded mozzarella cheese

Brown meat and drain fat. Add onion, garlic, tomatoes, paste, sugar, vinegar, water and seasonings. If using ground turkey, I use beef bouillon instead of salt. Simmer over low heat 1 1/2 hours. Combine eggs, cottage cheese and 1/2 c. Parmesan cheese. Spread a spoonful of meat sauce in a deep 9x13 inch pan. Top with 5 lasagna noodles, layer half of cottage cheese mixture, half of mozzarella, then half of sauce. Repeat layers, ending with sauce. Sprinkle with remaining Parmesan. Bake at 350° for 35-40 minutes.