Instructions

1. 1

   Preheat oven to 375F.Fry beef in a skillet until cooked through and slightly crispy.

2. 2

   Spread a small amount of pasta sauce on the bottom of your baking dish.

3. 3

   Mix the remaining pasta sauce into the fully cooked beef. If your sauce could use more seasoning, feel free to add any dried Italian herbs, such as rosemary, oregano, and thyme.

4. 4

   Add minced garlic if desired.

5. 5

   Place your first uncooked no-boil lasagna noodles on top of the sauce layer in your baking dish. The exact number of noodles will depend on the size and shape of your dish. It is fine if they overlap somewhat. You can also break apart noodles to fill in any large gaps.Using a spoon, dollop cottage cheese across the noodle layer. Be sure to reserve enough for at least 2 more layers.Fill in any spots without cottage cheese with the shredded mozzarella.

6. 6

   Sprinkle a light layer of grated Parmesan over the other cheeses.Finally, top with pasta sauce/beef mixture.Put down your next layer of lasagna noodles and repeat.It is okay to use up your cottage cheese before the final layer. When I made this lasagna, I topped the final lasagna noodles with the rest of the pasta sauce/beef mixture and then mozzarella cheese and a sprinkling of Parmesan. The mozzarella cheese will make that nice, crispy cheese layer on top.

7. 7

   Bake, covered, for 30 minutes.

8. 8

   Remove the cover and bake an additional 10 minutes.To serve, slice into squares and top with minced fresh basil or parsley.