This is best made the night before, letting the favors all meld together overnight.

1. Boil lasagna noodles until al dente. Drain and set aside.

2. In a large, deep skillet, over medium heat, brown ground beef,
italian sausage, and minced onion. Spice it with salt, garlic salt,
oregano, and italian seasoning. Drain any fat (tip: use it to grease
the baking pan), and pour in the spaghetti sauce into the skillet.
Bring to a boil, then reduce heat and simmer for 15 to 20 minutes.

3. Preheat oven to 350 degrees. Grease the bottom of a 9x13 baking
pan. If you use a different size, scale ingredients accordingly.

4. Mix two eggs, ricotta/cottage cheese, and 1 tsp oregano in a bowl.

5. Layer in the pan 3 to 4 lasagna noodles, next 1/3 sauce mix, 1/3
ricotta/cottage mix, sprinkle 1/3 of the shredded mozzarella, and
finally cover with 1/2 of the sliced provolone. Repeat two more times,
except for no provolone on the final layer. Place tightly covered in
the fridge for up to two days if you are not making it right away.

6. Cover with aluminum foil to prevent the cheese from burning, and
bake in preheated oven for 1 hour. Remove the foil for the last 15
minutes to nicely brown the cheese. Let it stand for 10 minutes before
serving, enough time to make a nice batch of garlic bread.