• Preheat oven to 350℉
• Boil lasagna noodles according to package directions.
• Drain thoroughly and set aside.

To make the cheese mixture layer:

• Mix cottage cheese, 1/2 cup parmesan cheese, parsley flakes, salt & oregano. Set aside

To make the sauce layer:

• Brown ground beef in a heavy sauce pan on medium-high heat.
• Add spaghetti sauce and simmer until nice and thick. (you do not want a watery lasagna)
• Remove from heat.

Build the lasagna:

• In a 9" x 13" pan, cover the bottom of the pan with a single layer of the cooked and well-drained noodles.
• Cover noodle layer with about 1/3 to 1/2 of the spaghetti sauce.
• Next, layer 1/2 of the mozzarella cheese on top of the sauce.
• Finally, add 1/2 of the cottage cheese mixture over the mozzarella layer.
• Repeat the noodle, sauce, mozzarella and cottage cheese mixture layers, reserving enough sauce for a tin top layer.
• Cover the 8 layers with one more layer of noodles (you now have 3 noodle layers).
• Top with remaining sauce and sprinkle with 1/2 cup parmesan cheese.
At this point, your lasagna is ready to pop into the oven, refrigerate for baking later or cover and freeze.

Bake & serve:

• Bake uncovered for 45 minutes.
Allow additional baking time if lasagna has been made ahead and refrigerated.
• Remove from oven and let stand for 15 minutes before serving.
If frozen, thaw completely in refrigerator before baking.