In a large skillet, brown the hamburger, sausage, and garlic.. Drain off the fat. Mix in the tomatoes with their juice, tomato paste, 1/2 teaspoon salt and some pepper. Simmer uncovered for 45 minutes, stirring occasionally.
In another small skillet, sauté the sliced mushrooms in a 3-4 tbsp. butter until fork tender.
Preheat the oven to 350 degrees F.
Add half the herbs to the meat mixture. In a bowl, combine the other half of the herbs with the cottage cheese, a 1/2 cup of the Parmesan, and the eggs.
In a 9x13 baking dish or pan, cover the bottom with a dab of the meat mixture then cover with a single layer of the lasagna sheets. You might have to carefully break one to get pieces to fit. Spread half the cottage cheese mixture over the noodles. Top with half the mozzarella slices. Spoon half the meat mixture on top of the mozzarella, top with half the mushrooms. Dollop with half the meat mixture and carefully spread. Repeat beginning with a layer of noodles, then cottage cheese mixture, the rest of the mozzarella slices, the mushrooms, and ending with the rest of the meat mixture.
Sprinkle the remaining Parmesan cheese on the top and dash on a little more of the parsley and basil. Bake until the lasagna is bubbly, 35 to 45 minutes. Allow to stand 10-15 minutes before cutting into squares.