Brown the ground beef and breakfast sausage in a large skillet. Cook over medium-high heat until completely browned. Drain off the excess fat. This keeps the lasagna from being too greasy later.

Add the garlic, whole tomatoes, and tomato paste to the meat. Use a spoon to break up the tomatoes. Stir in the parsley, basil, and salt. Simmer on low heat for 45 minutes.

Fill a large pot with water and add a pinch of salt. Bring to a boil and cook noodles according to the package. Aim for "al dente" so they stay firm. Drain and set aside.

In a large bowl, combine the cottage cheese and beaten eggs. Stir in the Parmesan cheese, parsley, and salt. Mix well until everything is incorporated. This creates a very creamy and rich layer.

Spread a small amount of meat sauce in the bottom of the baking dish. Lay four cooked noodles on top of the sauce. This prevents the noodles from sticking to the bottom.

Spread half of the cottage cheese mixture over the noodles. Top with a layer of mozzarella cheese slices. Pour half of the remaining meat sauce over the cheese layer.

Add another layer of noodles on top of the meat. Spread the remaining cottage cheese and more mozzarella slices. Pour the rest of the meat sauce over everything.

Add a final layer of mozzarella cheese on the very top. You can also sprinkle a little extra Parmesan if you like. This creates a beautiful, bubbly crust when it bakes.

Cover the dish with foil and bake at 350°F for 20 minutes. Remove the foil and bake for another 20 minutes. The cheese should be melted and golden brown.

Remove the lasagna from the oven and let it sit. Wait at least 15 to 20 minutes before cutting. This allows the layers to set so it doesn't fall apart.