Meat lasagna with two types of minced meat

Ingredients:

• 700 g of ground beef from the shoulder
• 450 gr. minced meat for Italian sausage with spices
• 1 can (400 g) of diced tomatoes with basil, garlic and oregano
• 9 ready-to-bake lasagna sheets
• 1 can (170 g) of tomato paste
• 2 jars (425 g) of tomato sauce
• 1.5 cups fine-grained cottage cheese
• 1 pack (150 g) grated Parmesan cheese
• 2 packs (225 g) coarsely grated mozzarella cheese
• 1 onion
• 2 crushed cloves of garlic
• 2 tsp ground oregano
• 1 teaspoon ground basil
• 2 tablespoons chopped fresh parsley leaves
• 1/4 teaspoon salt
• 1/4 tsp pepper
• 2 lightly beaten category CO eggs

Preparation:

1. In a large skillet, combine the ground beef, sausage, onion, and garlic. Cook over medium heat until the meat is browned and flakes. Drain any excess liquid.
   
   Add oregano, basil, salt, and pepper. Add tomatoes, tomato sauce, and tomato paste. Bring to a boil, reduce heat, and simmer for 30-45 minutes.
2. In a small bowl, combine cottage cheese, Parmesan, parsley and eggs.
   
   Spread 1/4 of the sauce in the bottom of a 33 x 23 x 5 cm baking dish. Place 3 dry lasagna noodles on top of the sauce layer. Do not overlap the noodles.
   
   Spread 1/3 of the cottage cheese mixture on the lasagna sheets, pour 1/4 of the sauce over it, and top with 1/3 of the mozzarella cheese. Repeat the layers, finishing with a layer of sauce. Reserve 1/3 of the mozzarella cheese for topping.
3. Preheat oven to 180°C. Bake for 45 minutes. Sprinkle with the remaining cheese and bake for another 15 minutes, until the sauce is hot and bubbling. Let stand for 10 minutes before serving.