1. In a large sauté pan or skillet, heat the olive oil over medium-high heat. Add the finely chopped onion and cook for 4 minutes, stirring occasionally.
2. Add in minced garlic and sauté for 1-2 minutes.
3. Next, add the Italian sausage and ground beef. Cook over medium-high heat until browned. Drain the fat.
4. Add diced tomatoes, tomato sauce, 1 tablespoon of Italian seasoning, salt and pepper. Let the sauce mixture simmer for 45 minutes while working on the other steps.
5. Preheat the oven to 350°F.
6. Meanwhile, bring a large pot of water to a boil for the lasagna noodles.
7. In a medium bowl, mix cottage cheese, beaten eggs, 1 cup Parmesan and the remaining 1 tablespoon of Italian seasoning. Stir together well. Set aside.
8. Cook the lasagna noodles until "al dente" per package instructions and drain.

Assemble the Lasagna Casserole:

1. Arrange 4 cooked lasagna noodles in the bottom of a 13x9 inch casserole dish or baking pan, overlapping if necessary.
2. Spoon half the cottage cheese mixture over the noodles. Spread evenly.
3. Cover cottage cheese with a layer of mozzarella cheese.
4. Next, spoon half the meat sauce mixture over the top of the mozzarella.
5. Repeat the steps once more, ending with the meat sauce mixture. Sprinkle top generously with the remaining ½ cup Parmesan cheese.
6. Bake at 350°F for 20-30 minutes or until the top is hot and bubbly. I like to place a sheet pan underneath the casserole dish to catch anything that might bubble over the sides.
7. Let the lasagna cool for 10-15 minutes before serving.
8. Optional - sprinkle with chopped parsley.