1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
2 cans (15 ounces each) tomato sauce
2 large eggs, lightly beaten
2 cups Daisy 4% cottage cheese
2/3 cup grated Parmesan cheese
1/4 cup shredded cheddar cheese
1-1/2 cups shredded part-skim mozzarella cheese, divided
12 no-cook lasagna noodles (about 7 ounces)
1 teaspoon Italian seasoning
Preheat oven to 350°. In a large skillet, cook and crumble beef with onion and garlic over medium-high heat until browned, 5-7 minutes; drain. Stir in herbs and tomato sauce. In a bowl, mix eggs, cottage cheese, Parmesan cheese, cheddar cheese and 1/2 cup mozzarella cheese.
Spread 1 cup meat sauce into a greased 13×9-in. baking dish; layer with 4 noodles, cottage cheese mixture, an additional 4 noodles and half of the remaining meat sauce. Repeat last 2 layers. Sprinkle with Italian seasoning and remaining mozzarella cheese.
Cover with greased foil; bake until cheese is melted, 50-55 minutes. Let stand 10 minutes before serving. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna, as directed, until heated through and a thermometer inserted in center reads 165°, increasing time to 1 to 1-1/2 hours