Barb's Lasagna

1 pound ground beef
3/4 pound bulk pork sausage
8 ounces tomato sauce -- (8 ounces each)
16 ounces tomato paste -- (6 ounces each)
2 garlic cloves -- minced
2 teaspoons sugar
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
3 tablespoons minced fresh parsley
3 cups 4% small-curd cottage cheese -- (24 ounces)
1 8 ounce carton ricotta cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles -- cooked and drained
6 slices provolone cheese
3 cups shredded part-skim mozzarella cheese -- (12 ounces) divided

In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

In a large bowl, combine the eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan.

Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking dish. 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 full).

Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.