Working Mom's Lasagna

¼ cup shredded parmesanfrac14; cup sun-dried tomatoes, drained1 cup cottage cheese1 cup part-skim ricotta1 eggfrac14; cup Italian parsley, chopped1 tablespoon Italian seasoning mix2 cloves garlic, minced1 pound ground sirloin1 pound hot Italian sausage, sliced2 jars (24-26 ounces each) favorite spaghetti sauce2 boxes (1 pound each) oven-ready lasagna noodles6 slices provolone3 cups mozzarella, shreddedfrac34; cup grated parmesan1 Roma tomato, sliced

Heat oven to 350 degrees.For cheese layers: Combine shredded parmesan, sun-dried tomatoes, cottage cheese, ricotta, egg, parsley, seasoning and garlic; set aside.For sauce: Crumble and brown beef in large sauce pot. Drain well.In a skillet, cook sausage until browned on both sides; drain. Pour spaghetti sauce into pot with ground beef, simmer about 10 minutes.In a 3-inch deep, 9-by-13-inch pan, spread 1 cup of sauce. Top with 6 noodles, another cup of sauce, 6 slices provolone and half the cheese mixture. Top with 6 noodles, half the remaining sauce, the remaining cheese mixture, half the mozzarella and half the parmesan. Top with 6 noodles, all the remaining sauce, the Italian sausage slices, remaining mozzarella and parmesan. Garnish with Roma slices.Bake, uncovered, 45-60 minutes, or until lightly browned and bubbly. Let set 10 minutes before slicing.Serves 12-15.Cook's notes: Recipe can be assembled 1 to 2 days ahead. Cover and refrigerate. To cook, add 15-30 minutes to the baking time.