• Note: the lasagna noodles can be cooked ahead of time if desired.

Start the Pasta Water Boiling

• Fill a large pot with water and add approximately one tablespoon of salt for every 2 liters (2 quarts) of water. Place the pot on your stove on high heat and cover to bring to a boil while you prepare the meat sauce.

Prepare the Cottage Cheese Filling

• Combine the cottage cheese, egg, Parmesan cheese, and Italian seasoning in a medium bowl. Set aside.

Prepare the Meat Sauce

• Cook the ground beef in a large skillet on medium-high heat until it is no longer pink and browned on all sides.
• Remove the ground beef from the skillet with a slotted spoon, letting the excess grease drip off for a few seconds before placing it in a bowl. Once done, drain all the grease and leave one tablespoon remaining in the skillet to fry the onions in.
• Sauté the diced onion in the remaining grease until soft and translucent. Stir in the garlic, and sauté for 1-2 minutes until the garlic is browned and fragrant. Sprinkle the Italian seasoning on top, and stir into the mixture, heating up the spices until fragrant.
• Add the ground beef, then mix the pasta sauce in. Bring the pan to a low simmer and cook for 10 minutes, stirring frequently. Remove from the heat when done.

Boil the Lasagna Noodles

• While the meat sauce is simmering, cook the lasagna noodles. Add the lasagna noodles to the boiling salted water and cook to al dente according to the package.
• Drain and rinse in cool water, separating the noodles from each other if needed. Place the noodles on a large platter or plate, one at a time, coating the noodles in a light layer of olive oil to prevent them from sticking to each other.

Assemble the Lasagna

• In a 9x13 lasagna or casserole pan, spread a cup of the meat sauce mixture in an even layer on the bottom of the pan. Lay 3 noodles lengthwise on top of the sauce in the pan.
• Spoon 1/4 of the remaining meat sauce on top of the noodles. Sprinkle 1 cup of the shredded mozzarella on top of the sauce. Take 1/3 of the cottage cheese mixture and dollop it on top, spacing it out evenly.
• Lay 3 noodles on top. Spoon 1/4 of the meat sauce on top of the noodles. Sprinkle 1 cup of the shredded mozzarella on top of the sauce. Take 1/3 of the cottage cheese mixture and dollop it on top, spacing it out evenly.
• Lay 3 noodles on top. Spoon 1/4 of the meat sauce on top of the noodles. Sprinkle 1 cup of the shredded mozzarella on top of the sauce. Take 1/3 of the cottage cheese mixture and dollop it on top, spacing it out evenly.
• Lay 3 noodles on top. Spoon the remainder of the meat sauce on top of the noodles. Sprinkle the remaining 2 cups of the shredded mozzarella on top of the sauce.
• Cover with aluminum foil, tenting overtop so the foil doesn't touch the top of the lasagna. Bake in your oven at 375°F for 60 minutes. If you like a crispier top, turn the oven up to 400°F. Remove the cover and bake the cheese on top for an additional 5-10 minutes to get it slightly crispy around the edges, watching to make sure the top doesn't burn.
• Remove from the oven and let it cool for at least 20 minutes so that it can set and slice easier. This is a great time to make the garlic toast and salad to go with it.
• Slice and serve.