Adding extra meat to the sauce and layering it with pasta, sauce and cheese gives you a meaty lasagna that is simple to prepare. More or less ground beef and Italian sausage is added depending on individual preferences.
In a large skillet over medium heat, brown 1 1/2 pounds of ground beef, 1 pound of Italian sausage, 1 chopped onion and 2 cloves of garlic, minced. Drain the fat from the meat, and add 2 teaspoons of oregano, 1 teaspoon of basil, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Add one 14 1/2-ounce can of diced tomatoes, two 15-ounce cans of tomato sauce and a 6-ounce can of tomato paste. Bring to a boil, reduce heat and simmer for 45 minutes.
In a mixing bowl, combine 1 1/2 cups of cottage cheese, 2 eggs, 5 ounces of grated Parmesan cheese and 2 tablespoons of fresh parsley.
Place 1/4 of the sauce into the bottom of a lasagna pan. Place 3 uncooked lasagna noodles onto the sauce. Add 1/3 of the cheese mixture and 1/3 of a 16-ounce package of shredded mozzarella cheese. Repeat for two more layers, reserving 1/3 of the mozzarella cheese. Bake in a 350 F oven for 45 minutes. Add the remaining cheese to the lasagna, and return to the oven for 15 minutes or until the cheese is melted.