In a large frying pan, heat olive oil over medium-high heat and saute onions and garlic until translucent, about 1 minute. Add ground beef and ground pork until it is fully browned and no pink remains. Drain excess fat and season with salt and pepper.
Mix in the tomato paste, diced tomatoes, sugar, basil, oregano and red pepper flakes. Bring to boil, reduce the heat, and simmer for 15 mins. Season with salt and pepper to taste. Preheat the oven to 350°F.
Next, in a medium-sized bowl mix cottage or ricotta cheese, parmesan cheese, egg, italian seasoning, salt and pepper until blended. Set aside. 
Cook lasagna noodles in a pot of salted boiling water according to package instructions until al dente. Drain and assemble the lasagna in layers. Grease bottom and sides of a 9x13-inch baking dish and spoon enough meat sauce to cover the bottom of the dish.
Place three lasagna noodles on top of meat sauce, followed by ⅓ of remaining meat sauce, ⅓ of cheese filling, and one cup of shredded mozzarella. Repeat the layers twice more ending with mozzarella cheese. Cover with foil. Bake for 40 mins, remove the foil and bake for an additional 10-15 mins until the cheese is melted. You can divide into serving size portions or freeze the whole lasagna for reheating.

Heat olive oil in a large pot. Add in the celery, carrot, onion, garlic, salt and pepper, parsley, basil and rosemary. Sauté for 2 minutes or until slightly translucent.
Add chicken, potatoes and chicken broth to the pot. Cover the pot and bring to a boil. Once boiling, lower heat to a simmer and cook on medium heat for 30 minutes, stirring occasionally.
Once cooked, remove the large potato pieces and chicken breast. Place large potato quarters, milk and ½ cup of broth from the pot into a blender until smooth. Add back into the pot. Place chicken on a cutting board, shred and place back into the pot. Stir everything together until combined. Garnish with parsley and serve. Divide into serving size portions and freeze.