Lasagna by Closet Cooking
(makes 6+ servings)

Ingredients:
1 pound ground beef
1/2 pound Italian sausage (casings removed and crumbled)
1 batch marinara sauce
1 (6 ounce) can tomato paste
8 ounces lasagne noodles
2 eggs
2 cups cottage cheese
1 cup parmigiano reggiano (grated)
3 cups mozzarella cheese (grated)

Directions:
1. Brown the meat in a large sauce pan, drain off any excess grease and set aside.
2. Start cooking the marinara sauce as directed and when you get to the let simmer stage add the meat and tomato paste and simmer for 30-60 minutes.
3. Boil the noodles as directed on the package.
4. Mix the eggs, cottage cheese and parmigiano reggiano in a large bowl.
5. Spread 1/2 cup of the meat sauce over the bottom of a baking dish*.
6. Place a layer of noodles on top.
7. Place 1/2 of the cottage cheese mixture on top.
8. Place 1/3 of the mozzarella on top.
9. Place 1/3 of the meat sauce top.
10. Place a layer of noodles on top.
11. Place the remaining cottage cheese mixture on top.
12. Place 1/3 of the mozzarella on top.
13. Place 1/3 of the meat sauce top.
14. Place a layer of noodles on top.
15. Place the remaining meat sauce top.
16. Place the remaining mozzarella and parmigiano reggiano on top.
17. Bake in a preheated 350F oven until bubbling on the sides and golden brown on top, about 30-45 minutes.

Note: I used an 8 in square baking pan and the lasagna was a half an inch over the top before I put it in the oven so this would probably work out perfectly for a 13 by 9 inch baking pan.