Traditional Lasagna

My fámily first tásted this rich, homemáde láságná recipe át á friend's home on Christmás Eve. We were so impressed thát it becáme our own holidáy trádition ás well. I álso prepáre it other times of the yeár. This clássic láságná recipe is requested often by my sister's Itálián in-láws—I consider thát the highest compliment! —Lorri Foockle, Gránville, Illinois.

Ingredients

• 1 pound ground beef
• 3/4 pound bulk pork sáuságe
• 3 cáns (8 ounces eách) tomáto sáuce
• 2 cáns (6 ounces eách) tomáto páste
• 2 gárlic cloves, minced
• 2 teáspoons sugár
• 1 teáspoon Itálián seásoning
• 1/2 to 1 teáspoon sált
• 1/4 to 1/2 teáspoon pepper
• 3 lárge eggs
• 3 táblespoons minced fresh pársley
• 3 cups 4% smáll-curd cottáge cheese
• 1 cárton (8 ounces) ricottá cheese
• 1/2 cup gráted Pármesán cheese
• 9 láságná noodles, cooked ánd dráined
• 6 slices provolone cheese (ábout 6 ounces)
• 3 cups shredded párt-skim mozzárellá cheese, divided

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