⠄⠄⠄⠄⠄⣿⡔⠒⠡⣪⣶⡙⢻⠄⣿
⠄⠄⠄⠄⠄⢸⡇⠂⣙⣿⣤⣤⢸⢰⢹⡇
⠄⠄⠄⠄⠄⠘⡇⢻⡿⠿⠿⣿⢸⠄⣿⡇
⠄⠄⠄⠄⠄⢀⡃⠃⠙⠦⠾⣫⢸⠄⣿⣇
⠄⠄⠄⠄⣰⡿⣇⠠⡃⢹⣛⠋⡟⢚⣂⣭⣄
⠄⠄⠄⣀⣭⣼⣿⣄⢙⡾⣀⣠⣴⣿⣿⢿⣿⣷
⢀⡴⣿⣿⣿⣿⣿⠟⣤⣶⣿⣿⣿⣦⢃⣿⠿⢹
⡏⡆⢿⣿⣿⣿⢃⣾⣿⣿⠿⡛⣿⣿⡆⣿⠄⠎
⡇⡇⠈⠛⢿⣿⢸⡿⠋⠄⠄⢹⠈⢻⡇⣶⠃
⠳⣧⣀⣀⣀⡬⡘⠄⠄⠄⠄⡜⠄⢀⢇⠞⣾
⠄⠄⠄⡇⠈⢧⠄⠓⠦⣤⣼⡤⠔⢫⠛⣼⡿
⠄⠄⠄⡇⠄⠄⠳⣄⣾⠃⠄⠄⣠⢧⠄⣠⣬⣤
⠤⣄⣀⡇⠄⠄⠰⣿⠁⠄⠄⣠⡃⣥⣽⣿⣿⣿⣿
⡄⠄⢿⡇⠄⠄⣷⠄⠄⠄⡴⠿⠄⣛⣭⣤⣶⣦⠄⢲
⠘⡀⠘⡇⠄⢸⠏⠄⢀⣞⠤⠾⣿⣿⣿⣿⣿⣿⣷⣾⣿
⠄⠧⣘⠖⠒⠋⠄⣠⠟⠓⠠⣄⠄⠙⢿⣿⣿⣿⣿⣿⣿
⢚⠅⡪⡢⠄⡠⠚⠄⠄⠄⠄⠄⠑⣄⠄⠹⣿⣿⣿⣿⣿
⣥⠫⢺⡤⠋⠄⠄⠄⠄⠄⠄⠄⠄⠘⡄⠄⢻⣿⣿⣿

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Directions
In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper if desired.
Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese.
Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13x9-in. baking dish. Layer baking dish with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full).
Cover; bake 50 minutes. Uncover; bake until heated through, about 20 minutes. Let lasagna stand 15 minutes before cutting.

Ingredients
1 pound ground beef
3/4 pound bulk pork sausage
3 cans (8 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
2 garlic cloves, minced
2 teaspoons sugar
1 teaspoon Italian seasoning
1/2 to 1 teaspoon salt
1/4 to 1/2 teaspoon pepper
3 large eggs
3 tablespoons minced fresh parsley
3 cups 4% small-curd cottage cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles, cooked and drained
6 slices provolone cheese (about 6 ounces)
3 cups shredded part-skim mozzarella cheese, divided

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