Brown sausage, ground beef, onion and garlic together.
Stir in all tomatoes and chicken broth/water.
To the meat and tomato mixture add: sugar, 2 tsp basil, fennel seeds, Italian seasoning, I tsp salt, pepper and half of the parsley.
While this mixture simmers, soak lasagna noodles. To do this: place lasagna noodles in a large rectangle dish of some sort. Pour hot (close to boiling water) over noodles. Let noodles sit for 20-30 minutes in water.
In a third bowl, combine cottage cheese, 1/2 tsp salt and 2 T parsley.
Preheat oven to 375 degrees F
Assemble lasagna:
Spray 11x15 baking dish
Spread 2 cups meat mixture
Place 5 noodles on top (you may need to cut to fit)
Spread 1/2 of cottage cheese mixture
Place 8 mozzarella slices over cottage cheese
Add 2 cups meat mixture over mozzarella
Place 5 noodles on top
Spread remaining cottage cheese mixture
Place 8 mozzarella slices over cottage cheese
Add 1 1/2 cups meat mixture over mozzarella
Place 5 noodles on top
Add remaining meat mixture over noodles
Remaining mozzarella slices over meat sauce
Sprinkle with parmesan cheese
Garnish with remaining basil
Spray foil with non-stick spray, place foil over lasagna.
Let lasagna sit for 24 hours in the refrigerator if at all possible.
Bake in preheated oven for 25 minutes.
Remove foil, and bake an additional 25 minutes.
Cool for 15 minutes before serving.