Warning: This is not healthy, but it sure is gooooood! The recipe is an alteration of Paula Deen's "Lots O' Meat Lasagna".
Preheat oven to 350 degrees F.
In a large saucepan, combine ground beef, sausage, onion, pepper, mushrooms and garlic. Cook over medium heat until meat is browned and crumbled; drain.
Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.
In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.
Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.
Bake 45 minutes. Top with remaining cheese and pepperoni slices, then bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.