I catered a wedding rehearsal dinner last week and had many requests for the recipe for my Lasagna al Forno. It's great for a crowd and makes delicious leftovers!

1 1/2 pounds ground chuck

1 pound ground Italian sausage

1 onion

2 cloves garlic, minced

2 teaspoons ground oregano

1 teaspoon ground basil

1/4 teaspoon salt

1/4 teaspoon pepper

1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano

2 (15-ounce) cans tomato sauce

1 (6-ounce) can tomato paste

1 1/2 cups small curd cottage cheese

1 (5-ounce) package grated Parmigianno-Reggiano

2 tablespoons freshly chopped parsley leaves

2 large eggs, lightly beaten

12 oven-ready lasagna noodles

2 (8-ounce) packages shredded mozzarella·

Preheat oven to 350 degrees F.·

In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.·

Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste.·

Bring to a boil, reduce heat and simmer 30 to 45 minutes.·

In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.·

Spoon ½ cup sauce into the bottom of a lasagna pan.

Place 4 uncooked lasagna noodles on top of sauce.

Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese.

Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.· Bake 45 minutes.

Top with remaining cheese and bake 15 minutes or until hot and bubbly.