Lasagna with meat sauce and cottage cheese

Ingredients:

• 280 g lasagna noodles
• 0.9 kg ground beef
• 450 g raw spicy pork breakfast sausages, casings removed
• 3 cloves garlic, finely chopped
• 1 can (800 g) of canned chopped tomatoes
• 1 can (170 g) of tomato paste
• 1 tbsp. l. olive oil
• 450 g mozzarella
• 10-12 fresh basil leaves
• 1/4 cup fresh parsley leaves
• 3 tbsp. lean grain cottage cheese
• 1 tbsp. freshly grated parmesan
• 2 eggs, beaten

Preparation:

1. In a large skillet over medium heat, sauté the ground beef, sausage, and garlic until golden brown. Drain any excess fat. Add the tomatoes with their juices, tomato paste, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Mix thoroughly. Cook over low heat, uncovered, stirring occasionally, for 45 minutes.
2. Meanwhile, bring a large pot of water to a boil. Add olive oil and a pinch of salt. Cook the lasagna noodles according to the package directions until al dente. Drain and lay the noodles flat on a sheet of foil to preserve their shape.
3. Preheat oven to 175°C.
4. Grate the mozzarella and set aside. Thinly slice the basil, stacking the leaves and rolling them tightly. Finely chop the parsley. Add half of the herbs to the meat mixture and stir. In a medium bowl, combine the other half of the herbs, the cottage cheese, 1/2 cup of Parmesan cheese, and the eggs, mixing thoroughly.
5. Let's move on to assembling the lasagna.!
   
   To begin, lay 4 noodle sheets in the bottom of a deep rectangular baking dish, overlapping them slightly. Spoon half the curd mixture onto the noodles and spread evenly. Sprinkle half the mozzarella over the curd mixture. Spoon a little less than half the meat mixture over the mozzarella and spread evenly, being careful not to disturb the layers below. Now repeat the entire process, starting with a layer of noodles, then the curd mixture, then the mozzarella, and finishing with a thick layer of meat mixture.
6. Sprinkle the lasagna with the remaining 1/2 cup Parmesan cheese. Bake until heated through and bubbly, 35-45 minutes. Let rest for 10 minutes, then cut into squares.