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Traditional Lasagna

This recipe is from Taste of Home, April/May 2000
It was the grand prize winner in the Lasagna contest
Recipe from: Lorri Foockle

Traditional Lasagna

1 pound ground beef
¾ pound bulk sausage
3 cans (8oz. each) tomato sauce
2 cans (6oz. each) tomato paste
2 garlic cloves, minced
2 teaspoons sugar
1 teaspoons Italian seasoning
1 teaspoons salt
½ teaspoons pepper
3 eggs
3 TAB. minced fresh parsley
3 cups (24oz.) small-curd cottage cheese
1 carton (8oz.) ricotta cheese
½ cup grated Parmesan cheese
9 lasagna noodles, cooked and drained
6 slices provolone cheese
3 cups shredded mozzarella cheese, divided

Cook beef and sausage over medium heat until no longer pink: drain.
Add the next 7 ingredients. Simmer, uncovered, for 1 hour, stirring
occasionally.
In a bowl combine the eggs, parsley, cottage cheese, ricotta
and Parmesan cheese.
Spread 1 cup of meat sauce in an ungreased 13x9 x2 inch pan.
Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture,
1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese
mixture and 1 cup mozzarella.
Top with the remaining noodles, meat sauce and mozzarella (dish will be very full)
Cover and bake at 375 for 50 minutes.
Uncover; bake 20 minutes longer.
Let stand 15 minutes before