How to make Traditional Lasagna delicious

Traditional Lasagna - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Traditional Lasagna! A quick and easy dinner that is ready in under 15 minutes!

You can cook Traditional Lasagna with 20 Ingredients and 12 steps. See the following guide!

1. Meat sauce.
2. 1 lb ground beef.
3. 3/4 lb bulk pork sausage (I used garlic bulk sausage).
4. 3 can tomato sauce (8 oz EACH).
5. 3 can tomato paste (6oz EACH).
6. 2 clove garlic, minced.
7. 2 tsp sugar.
8. 1 tsp salt.
9. 1 tsp Italian seasoning.
10. 1/2 tsp pepper.
11. Cheese mixture.
12. 3 eggs.
13. 3 tbsp minced fresh parsley (I used 1 tbl spoon dried).
14. 3 cup small-curd cottage cheese/ 24 oz. (This is where I changed it up a bit, I used 16 oz of cottage cheese, and 15 oz of ricotta.).
15. 1 packages ricotta cheese / 8oz. (As stated above, I used 15 oz of ricotta).
16. 1/2 cup grated parmesan cheese.
17. Layers.
18. 9 Lasagna noodles, cooked and drained (I always make a few extra, just in case some break while cooking).
19. 6 slice provolone cheese.
20. 3 cup shredded mozzarella cheese.

1. In a large skillet, cook beef and pork over medium heat until no longer pink, drain..
2. Boil salted water, add noodles, cook till aldente, turn off heat, keep in pot until assembling.
3. Add tomato sauce, tomato paste, garlic, sugar, salt, Italian seasoning, and pepper. Bring to a boil..
4. Reduce heat, simmer, uncovered for 1 hour, stirring occasionally. (This thickened up for me in no more then 30 minutes, so be sure to watch it! ).
5. Now preheat oven to 375°F.
6. In a large bowl, combine eggs, parsley, cottage cheese, ricotta cheese and parmesan cheese..
7. Spread 1 cup of meat sauce in an UNgreased 13x9x2 inch baking dish..
8. Layer with 3 noodles, provolone cheese, 2 cups of cheese mixture, 1 cup of shredded mozzarella cheese..
9. Layer 3 noodles, 2 cups of meat sauce, remaining cheese mixture, and 1 cup mozzarella cheese..
10. Top with the 3 remaining noodles, meat sauce, and mozzarella cheese. (Dish will be full!).
11. Cover with tin foil (I lightly spray the "touching side" with Pam so the cheese doesn't stick to the foil when removed).
12. Bake at 375°F for 50 minutes. Uncover, and bake 20 minutes longer, or until heated through. Let stand for 15 minutes (I always wait about 30 minutes, just to insure all the layers won't spill out when cut).