Instructions

1. Preheat oven to 375°F. 
2. In a large skillet, cook sausage, beef and onion over medium heat for 8-10 minutes or until meat is no longer pink.  Be sure to break meat into small pieces as you cook. 
3. Add garlic and cook 1 more minute.  Drain off any access grease.
4. Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper.  
5. Bring mixture to a boil.  Reduce heat.  Simmer uncovered, for 30 minutes, stirring occasionally.
6. In a medium mixing bowl, mix cottage cheese and remaining 1/4 cup parsley and 1/4 teaspoon salt. Next, add lightly beaten egg and mix again.
7. Spread 2 cups meat sauce into an ungreased lasagna baking dish.
8. Layer with 3 noodles, 6 slices of provolone cheese, and a third of the cottage cheese mixture. 
9. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. 
10. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full).
11. Cover with aluminum foil and bake for 25 minutes. 
12. Remove aluminum foil and bake for an additional 25 minutes or until bubbly. 
13. Let stand 15 minutes before serving.