Christmas Night Lasagna

3 pounds ground beef
1 pound bulk pork sausage
1 medium onion, chopped
1 medium green pepper, chopped
2 jars (28 ounces each) meatless spaghetti sauce
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (4 ounces) mushroom stems and pieces, undrained
2 teaspoons Worcestershire sauce
1-1/2 teaspoons Italian seasoning
1-1/2 teaspoons salt, divided
1-1/2 teaspoons pepper, divided
1 teaspoon garlic powder
2 eggs, beaten
2-1/2 cups small-curd cottage cheese
1 carton (15 ounces) ricotta cheese
2 cups (8 ounces) shredded Parmesan cheese
24 lasagna noodles, cooked and drained
12 slices mozzarella cheese

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. 
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.
Bake, uncovered, at 350° for 45 minutes or until bubbly. 
Let stand for 15 minutes before cutting. 
Makes 2 casseroles