Cook Lasagna noodles as directed on package in a large pot in lots of boiling water, some salt & and a small amount of oil. Do not overcook. Drain and let stand in cold water until ready to assemble.
Cook Italian sausage & beef. Add chopped onion while cooking.Season with 3 tablespoons crushed oregeno, 2 tablespoons crushed sweet basil, 1 teaspoon minced garlic, salt and pepper to taste ( start with (1 pepper and 2 salt). Keep meat well crumbled as it cooks. Use medium heat and stir often, small amounts of water may be added. Do not brown. When nice and crumbly and when pink is gone add 3 (No. 10) cans of Itlaian or Speghetti sauce. Mix well and set aside.
Beat eggs, add cottage or ricotta, or combination of, parmasan cheese, add salt, pepper, and parsley.
Spray large pans, layer noodles (4 noodles make a layer). Put layers of meat tomato sauce, then layer of cottage/ricotta cheese mixture, sprinkle with grated Mozzarella cheese on top.
Repeat layers, ending with layer of sauce and topped with a generous layer of Mozzarella cheese.
Bake at 375 degrees F for 35 minutes or until bubbly. Let stand 10 to 15 minutes before serving.
This may be frozen and reheated. If you think more liquid is needed, add some additional sauce over top while baking.
Makes 6 large pans