To make homemade lasagna, boil the lasagna noodles. Cook beef and pork in a skillet, and then add tomato sauce and herbs. Combine eggs, Parmesan cheese and cottage cheese. Alternate layers of pasta, meat and cheese in a baking dish and bake at 375 degrees for 30 to 40 minutes.
For a vegan alternative, first preheat the oven to 350 degrees. Prepare 1/2 pound of lasagna noodles according to the package instructions. Thaw and dry two 10-ounce packages of frozen spinach and mix 1 tablespoon sugar, 1/4 cup soymilk and 1/2 tablespoon garlic powder. Add 2 tablespoons lemon juice, 3 tablespoons fresh minced basil and 2 teaspoons salt. Next, blend mix with 1 pound of firm tofu and 1 pound of soft tofu in a food processor.
Spread a thin layer of tomato sauce from a 32-ounce can of tomatoes across the bottom of a 9x13 baking dish or glass pan; cover that layer with a layer half of the tofu mixture and half of the spinach. Continue to alternate one layer of noodles with one layer of the tofu mixture. The top layer should be the remaining lasagna noodles and the remaining tomato sauce. Bake lasagna for 25 to 30 minutes or until tomato sauce begins to bubble.