If desired, the lasagna noodles can be parboiled. To do this, bring a large stockpot of water to boil. Place the lasagna noodles into the stockpot and boil until cooked halfway. Remove the noodles and rinse them under cool water to stop the cooking process. Lay the par-cooked noodles out flat in another 9 x 13 inch pan and cover the noodles with water. Leave them in the pan until needed in the recipe.
In a large pan or pot on the stove, brown the ground meats and drain off the fat. Return the browned meats to the pan and add the next five ingredients. Simmer for 15-20 minutes. While sauce is simmering, combine the eggs, cottage cheese, salt, parsley flakes, Parmesan cheese and half the mozzarella cheese in a mixing bowl. Stir to combine. Grease a 9 x 13 inch pan with cooking spray. Spread a small amount of sauce onto the bottom of the pan, about ½ cup. Layer the noodles in a double layer on the bottom of the pan. Spread 1 ⁄3 of the cottage cheese mixture on top of the noodles. Spread evenly to cover the noodles as much as possible. Top that with 1 ⁄3 of the meat sauce. Add a single layer of noodles and repeat. Repeat the process a third time ending with the meat sauce as the last layer. Sprinkle the remaining mozzarella cheese evenly over the top. Place the lasagna in the convection steam oven on rack position 2. Turn the oven on by selecting the Convection Humid Mode set to 355°F. Place the temperature probe into the lasagna, taking care to try and fully cover the entire metal shaft of the probe, while still having the tip of the probe in the center of the lasagna. Plug the probe into the oven and set the alert temperature to 170°F.