Start with the sauce, as it must be simmered at least one hour. Mix tomato puree, garlic, 1 tsp salt, 1 tsp pepper, dried parsley (or fresh), 1 tsp basil in large sauce pot. Bring to boil, reduce heat and simmer at least one hour. Add sauteed onions or mushrooms, if desired.
Bring 8 quarts of water to boil over high heat. Add 2 Tbs oil and lasagna noodles to water. Cook noodles until barely tender; drain and separate.
Mix eggs, ricotta, cottage cheese, Parmesan, fresh parsley, oregano, 2 tsp basil, 3/4 tsp salt and 1 tsp pepper all together until well mixed and fluffy.
Assemble lasagna in a 9 x 13 inch pan in layers: noodles, one-third ricotta mix, one-third sliced Mozzarella, one-third sauce. Repeat to top. Bake at 450 for 35 minutes.