Cook the ground beef and pork for 5 minutes in a large skillet over medium-high heat. Stir in the chopped onions and continue to cook for an additional five minutes.

Add the tomato sauce, crushed tomatoes, half of the parsley, garlic, basil and oregano and stir until the ingredients are well combined. Switch to medium-low heat and allow the mixture to come to a gentle simmer.

As the meat sauce continues to simmer, it's time to cook the pasta. Boil a large pot of water and add a bit of salt. Meanwhile, preheat the oven to 375°F.

Cook the lasagna noodles until they’re al dente, which should take around 8 minutes. Drain the water and set aside the noodles.

In a large bowl, combine cottage and parmesan cheeses, as well as the eggs, remaining parsley, salt and pepper.

Now, it’s time to layer the lasagna. Spread a tablespoon of sauce on the bottom of a 9x13-inch baking dish, then add two layers of noodles. Spread half of the cottage cheese mixture on top of the noodles, followed by half of the meat sauce, then half of the grated mozzarella.

Add the remaining noodles and continue layering in the same order described above.

Place the assembled lasagna in the oven and bake for 30-40 minutes. Use an instant-probe thermometer or insert a toothpick to test doneness.

Once it’s fully baked, remove the lasagna from the oven and allow it to rest for 10 minutes before slicing and eating.