Bring a large pot of well-salted water to a boil. Add the lasagna noodles and cook for 6-7 minutes. Remove the pasta from the water and lay flat on a tray to cool.

Preheat oven to 350 degrees F.

In a large saucepan, combine onion, celery and garlic, cook over medium heat for 2 to 3 minutes until soft. Add the ground beef and sausage and cook 5-6 minutes, breaking up the meat as it cooks, drain the fat off.

Add oregano, onion powder, sage, salt and red pepper. Add tomatoes, tomato sauce and tomato paste. Bring to a boil, reduce heat and simmer 15 minutes.

In a small bowl, combine cottage cheese, Parmesan, ricotta, basil, parsley and eggs.

Poor 1 ½ cups of meat sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 4 lasagna noodles on top of sauce. Spread 1/2 of cottage cheese mixture over noodles, top with 1/3 of sauce and 1/3 mozzarella cheese. Repeat layers once more then top the last layer of noodles with the remaining sauce and mozzarella cheese.

Bake 50 to 60 minutes until hot and bubbly. If the edges of the lasagna brown too fast, cover with tin foil.

Let cool 10 to 15 minutes before slicing.