Preheat oven to 350°F, brown the beef and sausage in olive oil over medium-high heat for 10-12 minutes, transfer to a bowl but leave fat in the pot.

Sauté the onions, 6 chopped garlics and 1 tsp salt in the pot adding more oil if dry, till onions soften (8 minutes). Stir in the tomato paste and oregano till it darkens (around 6 minutes), return meat to pot.

Add crushed tomatoes, Worcestershire sauce, sugar, and 1 tsp pepper to pot and simmer. Once heated through, remove from the heat and mix in 2 ounces of grated Parmesan. Season with salt.

Toss the Fontina and remaining Parmesan in a bowl, reserve 1 cup for topping. Add eggs, cottage cheese, remaining garlic, salt and pepper to the rest and combine.

In a 13x9-inch baking dish, lay down a layer of lasagna noodles. Spread about 1 1/2 cups of the meat sauce over the noodles. Dot with a third of the cheese mixture. Repeat layering, ending with a final layer of noodles topped with the remaining sauce.

Top with reserved cheese and bake until golden brown and bubbly for 75-85 minutes, checking noodle tenderness with a skewer.

Allow the lasagna to rest for at least 15 minutes before serving.