In a large skillet or dutch oven, brown the ground meat with the sausage and garlic. Drain off about half of the fat, and add the tomatoes, tomato paste, tomato sauce, water, 2 tablespoons of the parsley flakes, dried basil, 1/2 teaspoon of salt (or less, I think it would work with half as much salt), and a tablespoon of sugar, if desired. Stir to mix well. Let this simmer uncovered for about 45 minutes, and add crushed red pepper in the last ten minutes, if desired. Stir occasionally, and break up those tomatoes with a spatula a little each time you stir. Watch out for spurting juices!

Once you get the sauce going, start on the noodles. Add 1/2 tsp. salt and 1 tbsp. of olive oil to the boiling water, and cook the noodles al dente. Drain the noodles, rinse with cold water, and set them aside.

While the noodles and sauce are in the process of cooking, combine in a mixing bowl the cottage cheese, beaten eggs, 1/2 cup Kraft Shredded Parmesan, Romano, and Asiago cheese and 2 tablespoons of dried parsley flakes. Stir to mix well, and set it aside.

Spray a 9 x 13 baking dish with non-stick cooking spray, and preheat the oven to 350 degrees.

Lay four of the cooked noodles on the bottom of the pan, overlapping them slightly. Spread half of the cottage cheese mixture evenly over the noodles, followed by 1/2 pound of the mozzarella cheese slices. Spread a little less than half of the meat sauce mixture over the sliced cheese. Repeat the layers, and top generously with the Kraft Shredded cheeses.

Bake for 30 minutes, or until hot and bubbly.