In a large skillet over med-high heat, sauté onion in 1 tablespoon olive oil, until translucent. Add garlic, ground beef and sausage. Cook until no longer pink. Add your favorite spaghetti sauce, reduce heat to low.
Add salt and 1 tablespoon olive oil to a large pot of rapidly boiling water. Gradually add 9-12 lasagna noodles. Cook uncovered until tender, stirring occasionally, about 10-14 minutes. Drain in colander.
In a large bowl, combine cottage cheese and mozzarella, set aside.
Preheat oven to 375 degrees. To assemble: Spread a thin layer of spaghetti sauce in the bottom of a 9x13-inch baking dish to prevent the noodles from sticking. Lay 3-4 noodles over sauce, overlapping noodles to fit.
Top with 1/3 of the cheese mixture and 1/3 of the spaghetti sauce. Repeat 2 more times (noodles, cheese, sauce), ending with sauce. Sprinkle parmesan over the top.
Bake uncovered for 35-40 minutes or until cheese is melted. Allow to rest before cutting.