Lasagna

If you are feeling ambitious and have some extra
time, this lasagna is really good. I didn't have any
fennel seed so I don't know how that would
change the taste. It was so good that Casey told
me to put it in the rotation. Kamy Cannon

1/2 lb ground beef 1/2 lb bulk Italian sausage 1 large onion, chopped 3 garlic cloves, minced 1 can (28oz) crushed tomatoes, undrained 1 can (6oz) tomato paste 1 1/2 cups water 1 cup salsa 2 tsp sugar 1-2 tsp chili powder 1 tsp fennel seed 1 tsp dried oragano 1 tsp dried basil 9 lasagna noodles 1 carton (10oz) cottage cheese 4 cups shredded mozzarella cheese 3/4 cup grated Parmesan cheese Directions: In a large pot or dutch oven, cook beef, sausage, and onion until the meat is browned and onion is tender; drain. Stir in the next 10 ingredients. Simmer uncovered for 3 hours, stirring occasionally. Meanwhile, cook lasagna noodles according package directions; drain and rinse in cold water. In a greased 9x13 pan, 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 for 45 minutes; uncover and back for 20 minutes. Let stand 20 minutes before cutting. Number Of Servings:12