Combine and brown the ground beef and Italian sausage with finely diced onion and diced garlic. You will want to season the meat with a pinch of each spices. Drain sloppy grease and return to pan.
Combine and mix ricotta, cottage cheese, Parmesan, egg, 1/2 tbs of parsley, Italian seasoning, basil, oregano, salt and pepper. Mix until well combined. Set this aside while you tend to the sauce.
Add jar of sauce and paste and cook through the meat until it is thick. It's important to cook most of the liquid out to maintain a strong standing lasagna.
Here are the brands of cheese I chose. Dellalo slices and kraft shredded.
Make sure you have good quality uncooked lasagna noodles. Layer sauce, noodle, cheese mix, sauce, mozzarella slices, noodles, repeat until all toppings used. Top with shredded cheese. 4 hr on low.
4 hours later and you have a fairly we'll stacked culinary masterpiece!