1 lb Ground Beef
1 lb Pork Sausage
2 Tbs Dried Parsley
2 tsp Italian Seasoning
2 tsp Garlic Seasoning
Salt and Pepper to taste
1 jar No Mater Marinara Sauce
12 Lasagna Noodles (I use the oven ready)
2 cups (16 oz) Ricotta Cheese
2 cups Small Curd Cottage Cheese
3/4 cup Italian Blend Shredded Cheese
1 cup Mozzarella Shredded Cheese
5-6 slices Provolone Cheese
1/2 cup Grated Parmesan Cheese
Preheat oven to 350
In large skillet, add all ingredients up to the No Mater Marinara Sauce, browning the meat until there is no pink.
Drain and add the No Mater Marinara Sauce, mix well and bring to a simmer for 5 minutes.
Mix Eggs, ricotta, cottage, and Italian cheeses together.
In a 9x13 baking dish, layer sauce, lasagna noodles, ricotta cheese mix, provolone slices, lasagna noodle, meat, ricotta cheese mix, mozzarella, and repeat so the last layer is lasagna noodle, meat, and mozzarella.
Bake for 30 minutes until bubbly and the cheese is melted.
Let cool 5 min before serving.