Mix together cheese mixture of ricotta, cottage cheese, parmesan cheese, garlic salt, oregano, parsley, and onion powder. Taste, and adjust seasoning to preference
Cook ground beef and sausage over medium heat, cook until browned, then drain, and set aside.
Bring a large pot of salted water to a boil, and cook lasagna noodles according to the package directions.
Once cooked al dente, lay them out individually on a wax paper lined tray so they do not stick together
Then carefully layer with sauce, cheese mixture, and ground meat mixture, using only about 1-2 Tbs of each so as not to over fill the noodles.
Roll up being careful to not have the filling items spill out the sides.
Leave on the lined baking sheet, and freeze for an hour or two until they hold their shape.
When frozen, bag in a gallon sized freezer bag
Pull out one at a time, reheat in oven, microwave, or by steaming, serve with marinara sauce on top and mozzarella cheese if desired.
If baking, put in baking dish, cover in sauce, and bake at 350 for 25 minutes, top with mozzarella cheese and bake an additional 5-10 minutes until cheese is melted.