Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Meanwhile prepare the sauce. In a large pot or casserole dish, cook beef mince and sausage over medium heat until brown; drain. Stir in tomato puree, tomato paste, sugar, 1 teaspoon salt, garlic and 1 1/2 tablespoons parsley. Reduce heat and simmer uncovered for 30 minutes.
In a bowl, stir together cottage cheese, eggs, pepper, Parmesan, 1 1/2 tablespoons parsley and 1/2 teaspoon salt until blended.
Preheat oven to 180 degrees C. In a 20x30cm baking dish, layer a third each of the lasagne, sliced mozzarella, cottage cheese mixture and meat sauce. Repeat layers twice.
Bake lasagne in the preheated oven for 1 hour, or until hot and bubbly. Let stand 15 minutes before serving.