Preparation

• Gather all ingredients.
• Combine pork and ground beef in a large, deep skillet over medium-high heat; cook and stir until browned and crumbly, 5 to 7 minutes.
• Add onion and cook until translucent, about 5 minutes.
• Stir in crushed tomatoes, tomato sauce, 1 tablespoon fresh parsley, garlic, basil, salt, oregano, and sugar. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.
• While the sauce is simmering, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside. While the noodles are cooking, preheat the oven to 375 degrees F (190 degrees C).
• Mix cottage cheese, Parmesan cheese, eggs, remaining 1 tablespoon fresh parsley, salt, and pepper in a large bowl until combined.
• Assemble lasagna: Spread a spoon or two of sauce over the bottom of a 9x13-inch baking dish just to coat it. Place two layers of noodles over the sauce to cover.
• Layer with ½ of the cheese mixture, ½ of the remaining sauce, and ½ of the mozzarella cheese. Repeat layers once more using the remaining noodles, cheese mixture, sauce, and mozzarella. Cover the baking dish with aluminum foil.
• Bake in the preheated oven for 30 to 40 minutes. Remove the foil and bake until cheese is golden brown, 5 to 10 more minutes.
• Remove from the oven and let stand for 10 minutes before cutting and serving.