You will need a 11x15" baking dish (You can use a 9x13", but you might need to scale the recipe down a bit). First, brown the ground beef and sausage together. I always like to use a cast-iron skillet for browning meat - I think it adds to the taste. Once the meat is browned, spoon off the excess fat.

Break off and peel a clove of garlic, and chop it into small pieces.

Add the garlic, basil, salt, tomatoes, and tomato paste to the meat.

Mix the meat sauce well, and reduce the heat to simmer. Stir occasionally.

Combine the cottage cheese, parmesan, parsley, eggs, salt, and pepper. I do not recommend using low-fat cottage cheese. Its higher water content can make the lasagna runny.

If you break the eggs into the empty cottage cheese container, you can beat them without getting another dish dirty!

The cottage cheese filling should look like this when it's done.

If you're shredding your own cheese, which I rather enjoy doing, chop the block of Mozzarella into pieces about the size of a bar of soap, and carefully feed them into the shredder.

Here we have one pound (actually, about 1.5 pounds - I like cheese) of freshly shredded mozzarella.

Boil the noodles in a large pot of water. I usually use about 3/4 of a 16 oz package. A lot of people add oil to the water to keep the noodles from sticking together. I recommend that you do not do this - it makes cooking the noodles slightly easier, but makes assembling the final dish a pain, plus it won't hold together as well when you eat it. Stir the noodles carefully while they cook, and you'll be fine. Here we have all of the main components of lasagna - clockwise from the upper right, we have lasagna noodles, Mozzarella cheese, the meat sauce, and the cottage cheese filling.

In this picture, I've already put down the first half of the lasagna, but the second half is assembled the same way. First, we have a layer of noodles...

... then half the cottage cheese filling ...

... then half the Mozzarella ...

... and finally, half the meat sauce.

When the lasagna is completely assembled, it'll look like this. Throw it in an oven, preheated to 375F, for about 30 minutes. When it comes out, it needs to sit and solidify for about 10 minutes before being cut, which will give us just enough time to make some garlic bread.....

Garlic Bread: You will need: 1 loaf Italian bread, 1/4 stick butter (More depending on the amount of bread), Garlic powder Cheese (whatever you like, I used Mozzarella and Cheddar) First, melt the stick of butter in a small bowl.

Cut the loaf of bread in half. Take the first half and cut it into slices. Soak one side of each slice in butter.

Split the other half of the loaf lengthwise, and butter both sides. Arrange all the bread on a cooking sheet. Then sprinkle the bread with garlic powder. Use as much as you like. I like garlic, so I use a lot.

Put shredded cheese onto the half of the bread that was split lengthwise. Throw the bread into the oven at 375-400F for about 5 minutes, or until the bread is slightly crispy and the cheese is melted.

It should look like this when you take it out of the oven:

Now that you have learned how to make lasagna & garlic bread, please be sure to view these other pasta recipes.