Cook ground beef, ground pork, onion, and garlic in a large saucepan or Dutch oven until the meat is brown and the onion is tender. Drain off any excess fat.

Add tomatoes to the saucepan and break them up with a fork. Stir in tomato sauce, 2 tablespoons of parsley flakes, sugar, 1 teaspoon of salt, and basil.

Bring the mixture to a boil, stirring occasionally. Then, reduce the heat to low and simmer uncovered for 1 hour, or until the sauce has thickened to the consistency of spaghetti sauce.

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

In a separate bowl, mix together the cottage cheese, 1/2 cup of Parmesan cheese, 1 tablespoon of parsley flakes, 1 1/2 teaspoons of salt, and oregano.

Reserve 1/2 cup of the meat sauce for the top layer of the lasagna.

In an ungreased 13x9x2 inch baking pan, create layers. Start with 1/4 of the cooked lasagna noodles, followed by 1/4 of the remaining meat sauce, 1/4 of the mozzarella cheese, and 1/4 of the cottage cheese mixture. Repeat this layering process three more times.

Spread the reserved meat sauce evenly over the top layer of the lasagna. Sprinkle the remaining 1/2 cup of Parmesan cheese over the top.

Bake the lasagna uncovered for 45 minutes, or until it is bubbly and golden brown.

Remove the lasagna from the oven and let it stand for 15 minutes before cutting and serving. This will make it easier to cut and serve neatly.

If refrigerating before baking, bake for 10-15 minutes longer.