In a saucepan, combine the fire-roasted tomatoes with garlic, butter, onion halves, cut side down into the tomatoes, bouillon, and raw cashews. Season well with salt and pepper. 

Place the lid on the pan and turn to medium heat for 10 minutes. Stir, replace the lid, and cook for another 10 minutes. Stir, replace the lid, and cook for 5 minutes more. Remove from the heat and allow to cool slightly before removing the onion halves; discard or chop and set aside to mix in with the meat once it is cooked, then blend the sauce with ¾ cup water in either a high-speed blender or an immersion blender. Set aside. 

2. Cook the Meat 

Start by preheating the oven to 425°F. In a large skillet, cook and crumble beef and sausage over medium heat until no longer pink. Drain the meat and transfer to a large bowl; stir in the prepared fire-roasted marinara sauce and chopped cooked onion, if using. 

3. Prepare the Filling 

Meanwhile, in a mixing bowl, combine the cottage cheese, Parmesan, parsley, and basil. Season with salt and pepper. Stir to combine. Add the eggs and stir until incorporated.  

4. Assemble the Lasagna 

Lightly coat an 18x13x1-in. baking pan, or two 13x9x1-inch  pans with nonstick spray. Spread 1½ cups meat sauce over the bottom of the pan. Arrange a single layer of the lasagna sheets over the sauce, overlapping to fit. Dollop cottage cheese mixture evenly over the sheets and spread to an even layer. Sprinkle with ½ of the mozzarella cheese. Repeat until ingredients have been used. 

5. Cover and Bake 

Cover the pan tightly with aluminum foil. Bake for 25 minutes. 

6. Bake Until Bubbly 

Uncover and continue baking until bubbly, and the lasagna sheets are just tender, 10 to 15 minutes. 

7. Serve 

Remove from the oven and let stand for 10 minutes before slicing with a pizza cutter or sharp knife and serving.