My Favorite Lasagna Recipe

Like I said on my last post-I have been on a quest looking for my favorite recipes. What that translates into is: I try certain recipes and if they are better then an old recipe for the same meal then out with the old and in with the new!
Now just so there is no confusion- I love to eat and I love to cook so I have been doing an extensive search. This recipe is the result of many trial and errors. But I do believe this is the best Lasagna recipe I have ever found!
I did not take pictures but just take my word on it!

Directions:

• 3/4 pound sweet Italian sausage
• 1/2 pound lean ground beef
• 1/2 tbsp onion powder
  
• 1 tsp garlic powder
  
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 3/4 cup cottage cheese
• 1 1/4 cup plain nonfat yogurt
  
• 1 egg
• 1/2 teaspoon salt
• 1 1/2 cup grated cheddar cheese
  
• 3/4 cup grated Parmesan cheese

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the cottage cheese and yogurt mixture. Top with a third of cheddar cheese. Spoon 2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining cheddar and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.