Preheat oven to 375 degrees F.

In a large skillet or dutch oven brown the Italian sausage, onion, and garlic. Drain any grease off. Add in the spaghetti sauce and diced tomatoes. Reduce heat to low and simmer while preparing the rest of the lasagna.

In a large bowl combine 2 cups mozzarella cheese, cottage cheese, ricotta cheese, 3/4 cup Parmesan cheese, fresh parsley and eggs.

Lightly grease a 9x13 baking dish and a large piece of foil. Set foil aside.

Begin by smearing a small amount of meat sauce on the bottom of your baking dish. Place a single layer of noodles on top followed by 1/3 of the meat sauce and 1/3 of the cheese mixture. Top with a single layer of noodles, another 1/3 of the meat sauce, 1/3 of the cheese mixture and 6 slices of provolone cheese, repeat one more time.

This step is optional- I don't like having only a few extra noodles so I place them on top of the last cheese layer which you would not normally do. They turn out fine but it is completely up to you if you want to do this.

Top with remaining mozzarella and Parmesan cheeses. Cover with greased foil and place on a baking sheet to catch any spills. Bake for 30 minutes covered and 10 minutes uncovered. I sometimes broil mine to get the extra color and a little crunch on top (again optional) Let stand 15 minutes before cutting.