Brown the sausage and ground beef together in a large pan over medium-high heat. Then drain off and throw away any excess fat.
Incorporate the minced garlic with the spaghetti sauce. Simmer for 5 minutes.
Combine the cottage, 2 cups mozzarella cheese, eggs, 1/2 cup grated Parmesan cheese, dried parsley, salt, and ground black pepper in a large mixing bowl. Mix thoroughly.
To put it together to assemble, prepare a 9×13 baking pan using cooking spray.
Pour 3/4 cup of sauce onto the baking pan’s bottom.
Layer the bottom with three uncooked lasagna noodles.
Sprinkle it off with 1/3 cheese mix and 1/4 of the sauce.
Repeat the layers as needed (noodles, cheese, sauce, noodles, cheese, sauce).
On top, 3 noodles, the remaining sauce, 1 cup of mozzarella, and Parmesan cheese are layered.
If the sauce is thick and rich sauce, add half a cup of water to areas around the edge of your pan. If your sauce is thinner than Old World Style Ragu, you’ll need less water.
Spray the aluminium foil using cooking spray. Place the foil over your pan. The cheese won’t stick to the pan because of the spray.
Bake in a preheated 350-degree Fahrenheit oven for 50 minutes. Bake for another 10 minutes with the lid on.
Ladle the lasagna out for 10 minutes prior to taking it apart and serving.