Lasagna Italiana

Directions

1. In a large skillet, saute, over medium heat, the onion, garlic, and carrot in the olive oil until vegetables are translucent, about 7 minutes.
2. Add the ground beef and sausage, continue cooking over medium heat until meat is no longer pink, about 4 minutes. Drain and return to skillet.Add seasonings, diced tomatoes, tomato sauce and cook over meduim-low heat until seasonings have married well with beef mixture, about 4 minutes longer. Set aside.
3. Meanwhile, in a large stock pot, bring 5 quarts of water to a rolling boil. Add 1 teaspoon olive oil to water. Add lasagna and cook, over medium-high heat, until pasta is al dente, about 7 minutes. Run under cold water until temperature reaches 41 degrees.
4. In a separate container, mix cottage cheese and egg until blended. Set aside.
5. Heat oven to 350F degrees. In a 11 x 9 baking dish, spray with Pam cooking spray. * Line a thin layer of beef mixture in bottom of pan. Add 1 layer of lasagna and 1 layer of cottage cheese mixture. Repeat from * with final lasagna noodles on top. Add mozzarella cheese, spreading evenly over top of dish. Sprinkle with Parmesan cheese. Place in oven, covered lightly with foil, for 45 minutes. Uncover and continue baking for 15 minutes more.
6. Let rest for 10 minutes. slice into 12 servings.