Homemade, Meaty, Cheesy, Melty Lasagna

I used my left over True Italian Spaghetti and Meatballs sauce, mushrooms and burger to produce a second delicious Italian dish.  Homemade Meaty Lasagna, was actually solving the leftovers problem. I was on my way out to go hunting with my daughter(See Hunting Women), and last years bounty was using up valuable space in my freezer so I browned up the rest of the Elk, Venison and Moose burger that I had left and added it to the amazing sauce. I knew when I got back from 4 days in the cold and elements this would be a welcome premade, yet homemade, meal the whole family would love! Below is a the basic recipe I use not only if you do not have the premade sauce,  but also using ground beef. 

Meaty, Cheesy, Melty Lasagna

Sauce:

1 1/2 pounds ground beef (or Venison or another game ground)
1 pound ground Italian sausage
1 onion

2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 (14.5-ounce) can whole tomatoes (hand crush as pour in)
2 (15-ounce) cans tomato sauce
1 (6-ounce) can tomato paste

Cheese Layer:

1 1/2 cups small curd cottage cheese or ricotta 

1 (5-ounce) package grated Parmesan

2 tbsp freshly chopped Italian flat leaf parsley or 1 tbsp dried

2 large eggs, lightly beaten

9 uncooked lasagna noodles if cooking immediately, or boiled for half package directions if freezing

2 (8-ounce) packages shredded mozzarella.

Preheat Oven to 350 degrees.
In a large saucepan, combine ground hamburger, sausage, onion, and garlic. Cook over medium heat until meat is browned and crumbled; drain.

Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.
In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.
Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.
Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Freeze- seal tightly with Tin Foil.  I use the disposable Tin Pans over and over.  If frozen bake at 375 for  2 hours. 1 if thawed.

Ready for the Freezer in a Flash!