• Make red sauce (recipe located on this blog), and let simmer on low. Meanwhile, brown the ground beef until fully cooked and drain grease. Brown Italian sausage and drain, then combine with cooked ground beef. Add all meats to red sauce and let simmer for 1 hour.
• Cook lasagna noodles to al dente, a few minutes short of package directions. Noodles will finish cooking during baking. If meat sauce is still simmering, drizzle olive oil over the cooked noodles to prevent sticking.
• In a separate bowl, mix cottage cheese, grated parmesan, garlic, basil, salt and pepper.

Assembly

• Preheat oven to 350*. Spray a 9X13 pan with cooking spray. Spread 2 ladles of sauce in bottom of pan. Add 1 layer of lasagna noodles to cover bottom of pan. Next, add a moderate layer of meat sauce on top of noodles. Layer 5-6 large dollops of cottage cheese mixture on top (do not spread). Then, add a layer of shredded mozzarella cheese. Continue layering in this fashion, ending with meat sauce. Put a final layer of shredded mozzarella cheese across entire pan.
• Cover with aluminum foil, and bake for 30 minutes. Remove foil, and continue baking another 20-30 minutes, or until cheese is beginning to turn golden and bubbly. Remove from oven and let rest for 15 minutes before cutting.