Preheat oven to 375F and grease 9x13 casserole dish.

Prepare lasagna noodles according to box in boiling water with oil + salt to prevent sticking, cooking two minutes less than recommended time.

Once noodles are cooked and drained, lay flat on a baking sheet to dry out.

Heat olive oil in a large dutch oven over medium-high heat. Once hot, add onions and cook for 3-4 minutes or until softened.

Add in beef and sausage and cook until no longer pink, breaking up into small pieces. Once almost all the way cooked, add garlic and cook for an additional 2 minutes. Drain excess grease.

Turn heat to medium-low and add in diced tomatoes, marinara sauce, salt, and pepper.

In a medium sized bowl, mix together cottage cheese, 3 cups of mozzarella cheese, egg, parmesan cheese, salt and pepper. Mixture will be thick.

Start assembling the lasagna by adding a little meat sauce to the bottom of the dish. Lay 3 lasagna noodles lengthwise. Crumble over 1/2 of the cottage cheese mixture evenly. Then add 1/3 of the meat mixture evenly overtop. Add another layer of 3 noodles and repeat cottage cheese and meat mixture. Add another layer of noodles and top with remaining meat sauce. Top with remaining 2 cups shredded mozzarella cheese.

Bake for 40-45 minutes, uncovered. Place on top of baking sheet if begins to bubble over.

Let cool at least 20 minutes before serving. Sprinkle with grated parmesan cheese and fresh parsley.