Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty, I don’t drain it. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and 1 teaspoon salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside.

Add 1/2 teaspoon salt and the olive oil to the boiling water, then cook the lasagna noodles until “al dente” (not overly cooked). Drain when you’re ready to start putting them in the baking pan.  It can be useful to let them sit in cold water so they don’t dehydrate while you’re putting things together in the baking pan.

To assemble: Arrange 1/4 of the cooked lasagna noodles (at least enough to fully cover it with 1 layer) in the bottom of a baking pan, overlapping if necessary. Spoon 1/3 the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than 1/3 the meat/sauce mixture over the top. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan. Use at least a 9×13 baking pan, preferably with high edges. You might want a cookie sheet on the rack below it in case it drips.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

source: https://www.thepioneerwoman.com/food-cooking/recipes/a11728/best-lasagna-recipe/