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1
Preheat the oven to 375F.
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2
Brush a small amount of olive oil over the bottom and sides of a 13 x 9 x 2 inch baking dish.
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3
Heat the oil in a large saute pan over medium-high heat.
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4
Add the ground beef, onion, and garlic, and saute, breaking up the beef with a wooden spoon, until the meat is browned.
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5
Add the tomatoes, tomato paste, and oregano.
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6
Cover, reduce the heat to medium-low, and simmer for 15 minutes, stirring occasionally.
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7
Season to taste with salt and pepper.
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8
In a large bowl, whisk the eggs together, then stir in the cottage cheese, 1/2 cup of the Parmesan, the parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper.
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9
Combine the mozzarella and cheddar cheeses in a bowl.
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10
Spread 1 cup of the meat sauce over the bottom of the prepared baking dish.
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11
Lay four noodles over the sauce, overlapping if necessary.
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12
Spread half of the cottage cheese mixture over top.
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13
Sprinkle 3/4 cups of the mozzarella-cheddar mixture over the cottage cheese mixture.
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14
Ladle 1 3/4 cups of the meat sauce over the cheese.
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15
Repeat layering in the same order (noodles, cottage cheese, etc.).
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16
Finish with the remaining four noodles, and top with 1/2 cup sauce and 1/2 cup mozzarella and cheddar.
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17
Top with the remaining 1/4 cup Parmesan.
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18
Cover the pan with foil and bake in center of oven for 30 minutes.
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19
Uncover the pan and bake for about another 10 minutes, until the sauce is bubbling around the edges.
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20
Let the lasagna stand for 10 minutes before serving.
