Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with non-stick spray or butter.

In a large skillet over medium-high heat, add ground beef and Italian sausage. Sauté for 8-10 minutes, breaking it up until browned, leaving about a tablespoon of rendered fat.

Add diced onions to the skillet and cook for about 5 minutes until softened. Then add minced garlic and sauté for another minute until fragrant.

Stir in marinara sauce, tomato paste, Italian seasoning, salt and pepper. Lower heat and let simmer for 15 minutes.

In a mixing bowl, combine cream cheese, sour cream, and cottage cheese. Mix until smooth, then fold in chopped chives and parsley.

Spread a layer of meat sauce in the bottom of your prepared dish, lay down 4 noodles, spoon half of the cheese mixture, and sprinkle one-third of the mozzarella and cheddar.

Repeat with another set of noodles, remaining cheese mixture, half the meat sauce, and another one-third of cheese.

Finish with the last of the noodles, cover with remaining meat sauce, and top with remaining mozzarella and cheddar.

Cover with foil and bake for 45 minutes. Remove foil and bake uncovered for another 15-20 minutes until golden.

Let the lasagna rest for 15 minutes before serving.