Ingredients
1 pound ground beef1 pound bulk Italian sausage1 jar (24 ounces) meatless spaghetti sauce2 large eggs, beaten1 carton (15 ounces) ricotta cheese1-1/2 cups 4% cottage cheese1/4 cup grated Parmesan cheese1/4 cup grated Romano or Asiago cheese8 no-cook lasagna noodles4 cups shredded part-skim mozzarella cheese6 slices provolone cheese, quartered
Preparation
Preheat oven to 350°. In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in spaghetti sauce. In a large bowl, combine eggs, ricotta, cottage, Parmesan and Romano cheeses.
Spread 1-1/2 cups sauce mixture in a greased 13x9-in. baking dish. Top with 4 noodles. Spread 1-1/2 cups sauce to edges of noodles. Sprinkle with 2 cups mozzarella cheese. Top with ricotta mixture, provolone cheese and remaining noodles, sauce and mozzarella cheese.
Cover and bake 50 minutes or until a thermometer reads 160°. Uncover; bake 10 minutes longer or until cheese is lightly browned. Let stand 15 minutes before cutting.
