Instructions

• Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
• Cook the 6 lasagna noodles according to package directions until pliable; drain and set aside.
• In a large skillet over medium heat, brown the 2 pounds lean ground beef with the diced yellow onion and the 2 cloves minced garlic, breaking the meat into crumbles as it cooks.
• Drain off excess grease from the skillet.
• Add 1 Tablespoon dried parsley flakes, ½ teaspoon garlic salt, ½ teaspoon oregano, and all 4 (8-oz) cans tomato sauce to the skillet. Stir to combine and simmer the meat sauce for 30 minutes, stirring occasionally.
• Meanwhile, in a large bowl combine the 22 ounces cottage cheese, the 2 beaten eggs, 1 teaspoon salt, the remaining 2 Tablespoons dried parsley flakes, and ½ cup shredded Parmesan cheese. Stir until evenly mixed.
• When the meat sauce has finished simmering, spread ½ cup of the meat sauce on the bottom of the prepared 9×13 dish.
• Place three prepared lasagna noodles side by side over the meat sauce.
• Spread half of the remaining meat sauce over the noodles, then spread half of the cottage cheese mixture over the meat, and sprinkle half of the 1 pound shredded Mozzarella over the cottage cheese. Reserve the remainder of the meat sauce, cottage cheese mixture, and Mozzarella.
• Place the remaining three noodles side by side over the first cheesy layer. Spread the remaining meat sauce over these noodles, then spread the remaining cottage cheese mixture over the meat. Do not add Mozzarella at this stage.
• Bake the assembled lasagna uncovered in the preheated 350°F oven for 45 minutes.
• Remove the lasagna from the oven and evenly top it with the remaining Mozzarella cheese.
• Return the lasagna to the oven and bake 10 more minutes, or until the cheese is melted and bubbly.
• Remove from the oven and let the lasagna stand for 10–15 minutes before slicing and serving.