Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine beef, sausage and garlic. Cook over medium high heat until browned. Drain half the fat; less if you feel naughty. Add tomatoes, tomato paste, 2 Tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer 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. Cook lasagna noodles until "al dente" (Not overly cooked)

To assemble:

Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/ sauce mixture over the top.

Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra parmesan.

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.