The Best Lasagna Ever, Easy, $12/family

Ingredients
1-1/2 pounds Ground Beef
1 pound Hot Breakfast Sausage
2 cloves Garlic, Minced
2 cans (14.5 Ounce) Whole Tomatoes
2 cans (6 Ounce) Tomatoe Paste
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 teaspoon Salt
3 cups Lowfat Cottage Cheese
2 whole Beaten Eggs
1/2 cups Grated (not Shredded) Parmesan Cheese
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 pound Sliced Mozzarella Cheese
1 package (10 Ounce) Lasagna Noodles
(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil to Pasta Water)

Preparation Instructions
Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic.  Cook over medium-high heat until browned.  Drain half the fat; less if your feeling naughty.  Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt.  After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.  In a medium sauce bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt.  Stir together well.  Set aside.  Cook lasagna until "al dente" (not overly cooked).
To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.  Spoon half the cottage cheese mixture over the noodles.  Spread evenly.  Cover cottage cheese with a layer of mozzarella cheese.  Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture.  Sprinkle top generously with extra Parmesan.  Either freeze, refrigerate for up to two days, or bake immediately: 350-degree overn for 20-30 minutes, or until top is hot and bubbly.

This recipe was found via the pioneer woman blog.  I doubled the recipe to make 4 meals.