Naples Style Lasagna

I grew up with this basic recipe and over the years of making it I have found this version to be my favorite....I am a crazy cook and I like all my red sauces to taste different.....my spaghetti sauce can not taste like my marinara and my lasagna sauce can not taste like my spaghetti sauce.....on so on....The sauce for this is really simple and that's probably why I like it.....quick and easy....I also like using a combo of cottage cheese and ricotta...you could use one or the other.......its also best to make a day ahead and let set up in the fridge too....I only do that when I have time....can also freeze to eat at a later date too.....anyway this is becoming one of Mikiah's favorite dishes....she loves it.....Enjoy!

Makes: 9x13

1 lb Ground Beef

1 lb Italian Sausage

1 Med Onion, finely chopped

1-1 1/2 C Mushrooms, quartered

Salt & Pepper

3-4 Cloves of Garlic, minced

1/2-3/4 C Dry Red Wine

1 10.75 oz can of Tomato Puree

1 28oz can Crushed Tomatoes, Italian Style or Plain

1 Bay Leaf

1-2 tsp dried Basil

1/2-1 tsp of Italian Seasonings

1/2 box or 10 Lasagna Noodles

3 beaten eggs

1 1/2 C Ricotta

1 1/2 C Cottage Cheese

3/4 C Grated Parmesan

1/4 C Italian Parsley, chopped

8oz-16oz Fresh Mozzarella, sliced use as much or as little as you want (I buy a two pack of fresh Mozzarella at Costco and use one of them, but I have seen them in grocery stores and you can use regular mozzarella too, we just prefer fresh)

Cook Noodles in salted boiling water for 8 min and drain well.

For Sauce:

In a pot add beef, sausage, onions and mushrooms. Season with salt and pepper and cook until meat is browned. Drain off fat, return to heat and add in the garlic cook for 1-2 min. Add in the wine and stir. Then add in crushed tomatoes/puree, bay leaf, basil, and Italian seasoning. Re season with salt and pepper. Simmer until thick stirring occasionally, I usually let it simmer for 40 min or so. Discard bay leaf.

For Filling:

Combine beaten eggs, ricotta, cottage cheese, Parmesan and fresh parsley.

Arrange 1/2 the lasagna noodles in the bottom of a greased (I just spray with non stick spray) 13x9x2. Spread with 1/2 of the ricotta cheese mixture, 1/2 of the meat sauce, and 1/2 of the mozzarella. Repeat with noodles, then the rest of ricotta mixture and the rest of the meat sauce. Cover with foil and bake at 375 for about 45min to 1 hour until hot and bubbly. Uncover and add the remaining mozzarella cheese and bake for another 15 min or until lasagna is hot through and cheese is melted. Let stand for 10 min before serving. Serve with bread and extra Parm cheese if you like....