Boil noodles just until flexible. About 3-4 minutes. Drain, rinse in hot water, and set aside.
Mix together the eggs, ricotta cheese, cottage cheese, reggiano cheese, whole milk mozzarella, basil, parsley and half of the Italian cheese blend until well combined.
Place 1 1/2 cups of sauce in the bottom of your lasagna pan. Place a single layer of noodles over the sauce, slightly overlapping the edges. Put 1/2 of the cheese mixture over the noodles and spread evenly. Cover with about 2 cups of sauce and gently spread out.
Place another layer of noodles, the remaining half of the cheese mixture, and sauce on top of that.
For the final layer, place noodles down first, then spaghetti sauce, and then the remaining 8 oz of Italian blend cheese that you reserved.
Cover with non-stick foil, or foil that you've sprayed VERY well with cooking spray, and bake for 1.5 hours at 325 degrees. Pull off the foil for the last 15 minutes of cooking time. Serve with Caesar salad and fresh garlic bread.