Brown Italian sausage, ground beef, onion, garlic and mushrooms. Drain.
Add salt, parsley flakes, oregano, basil, diced tomatoes and tomato paste to browned meat: stir thoroughly.
Simmer one hour if you have the time. If not, it tastes just fine if you let it simmer just 15-30 minutes.
At this point, you may cook the lasagna noodles according to the package directions if you'd like but you don't have to. They will cook in the pan while you bake the lasagna, but it will make a difference in how you layer things.
For cheese mixture: combine cottage cheese, eggs, pepper, dried parsley flakes, parmesan cheese and mozzarella in a separate bowl.
If you cooked your lasagna first, layer it like this in a lasagna pan: noodles, meat sauce, cheese mixture. Repeat once. Top that off with one last layer of noodles and then top with remaining bag of mozzarella.
If you did NOT cook the noodles first, layer it in a lasagna pan as follows: small amount of meat sauce on the bottom of the pan to prevent sticking, noodles, meat sauce, cheese mixture. Repeat once. DO NOT top off with a final layer of noodles. Just top with remaining bag of mozzarella. This is how I make it and it tastes wonderful and no one can tell the difference!
Bake at 375 degrees for 30-40 minutes until cheese is slightly brown and bubbly. Once it is finished, allow it to sit for about 15 minutes. This will allow it to set up and it is incredibly easy to serve.
Note: Original recipe called for 1 1/2 pounds of beef and a 1/2 pound of sausage. Obviously, I changed this because I prefer a lot of meat in my lasagna and I prefer the flavor of sausage over beef. You can change the meat around as you like - I've tried all sorts of combinations.