Christmas Night Lasagna

INGREDIENTS

* 1360 g ground beef
* 455 g bulk pork sausage
* 110 g onion, chopped
* 119 g green pepper, chopped
* 2 (28 ounce) jars meatless spaghetti sauce
* 1 (10.75 ounce) can condensed tomato soup, undiluted
* 1 (4 ounce) can mushroom stems and pieces, undrained
* 10 ml Worcestershire sauce
* 2 g Italian seasoning
* 9 g salt, divided
* 3 g pepper, divided
* 3 g garlic powder
* 2 eggs, beaten
* 560 g small curd cottage cheese
* 426 g ricotta cheese
* 160 g shredded Parmesan cheese
* 24 lasagna noodles, cooked and drained
* 12 slices mozzarella cheese


DIRECTIONS

1. In a large skillet or Dutch oven, cook beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, soup, mushrooms, Worcestershire sauce, Italian seasoning, 1 teaspoon salt, 1 teaspoon pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
2. In a bowl, combine the eggs, cottage cheese, ricotta and remaining salt and pepper. Spread 2 cups meat sauce each into two greased 13-in. x 9-in. x 2-in. baking dishes. layer each with 1/3 cup Parmesan cheese, four noodles, 1-1/4 cups cottage cheese mixture and three slices of mozzarella cheese. Repeat layers. Top with the remaining noodles, meat sauce and Parmesan.
3. Bake, uncovered, at 350 degrees F for 45 minutes or until bubbly. Let stand for 15 minutes before cutting.