Homemade Lasagna

1 (16 ounce) package lasagna noodles

½ pound ground pork

½ pound lean ground beef

1 (8 ounce) can tomato sauce

1 (28 ounce) can crushed tomatoes

1 tablespoon chopped fresh parsley

1 clove garlic, crushed

½ teaspoon dried oregano

½ cup minced onion

⅛ teaspoon white sugar

1 ½ teaspoons dried basil

1 ½ teaspoons salt

1 pound small curd cottage cheese

3 eggs

¾ cup grated Parmesan cheese

2 teaspoons salt

¼ teaspoon ground black pepper

1 pound shredded mozzarella cheese

Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.

Place pork and beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.

In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.

In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.

Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.