Ingredients

• 2 medium onions, chopped
• 2 tablespoons olive oil, divided
• 4 garlic cloves, minced
• 3/4 pound lean ground beef
• 3/4 pound Hot Sausage
• 1 large can diced or crushed tomatoes
• 1 cans tomato paste
• 2 can tomato sauce
• 1 bay leaf
• 1 teaspoon Italian seasoning
• 1 teaspoon basil
• 1 teaspoon oregano
• 1/2 teaspoon red pepper (reduce for less heat)
• 1 1/4 teaspoons salt, divided
• 3/4 teaspoon pepper, divided
• 12 lasagna noodles, uncooked
• 8 cups boiling water
• 1 (8-oz.) container ricotta cheese
• 1 (8-oz.) cottage cheese
• 3 oz sour cream
• 2 large eggs, lightly beaten
• 1/4 cup grated Parmesan cheese
• 16 oz shreaded Italian cheese blend (6 cheese)
• Garnish: chopped fresh parsley

Preparation

1. Sauté onion in 1 Tbsp. hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 1 minute. Add beef, and cook, stirring occasionally, 10 minutes or until beef crumbles and is no longer pink. Drain beef mixture, and return to skillet. Stir in diced tomatoes, next 7 ingredients, 1 tsp. salt, and 1/2 tsp. pepper; bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, 30 minutes. Remove and discard bay leaf; set meat sauce aside.
2. Place lasagna noodles in a 13- x- 9-inch pan. Carefully pour 8 cups boiling water and remaining 1 Tbsp. olive oil over noodles. Let stand 15 minutes.
3. Stir together ricotta cheese, cottage cheese, sour cream, eggs, Parmesan cheese, remaining 1/4 tsp. salt, and remaining 1/4 tsp. pepper until blended.
4. Spoon half of the meat sauce mixture in a lightly greased 13- x 9-inch baking dish. Shake excess water from noodles, and arrange 6 noodles over meat sauce; top with half of ricotta mixture and 1 package mozzarella cheese slices. Repeat layers once.
5. Bake, covered, at 350° for 55 minutes. Uncover and bake 10 to 15 more minutes or until bubbly. Let lasagna stand 10 minutes before serving. Garnish, if desired.