Preheat oven to 375°F. Brown ground beef in a large skillet (or pot) on medium-high heat. Break up the beef as it cooks. Once cooked, strain off excess grease.

Add the spaghetti sauce to the browned meat, bring to a simmer and cook for 5 minutes.

Place cottage cheese into a blender or food processor and blend until it's thick and smooth. This keeps the cottage cheese layer smooth as butter!

In a mixing bowl, whisk the eggs and then mix in Italian seasoning, garlic powder and salt.

Add in the smooth cottage cheese, 1 cup of shredded mozzarella and ½ a cup of shredded parmesan cheese to the mixing bowl. Mix thoroughly.

Coat the bottom of a 9x13 baking dish with ½ cup of the meat sauce. Then, lay 3 noodles down side-by-side.

Top the noodles with 2 cups worth of the cottage cheese mixture and smooth out evenly with a spatula.

Place about 1 ¼ cup of the meat sauce on top of the cheese layer, then lay down 3 more uncooked lasagna noodles. Repeat a layer of remaining cottage cheese, layer of ½ of the remaining meat sauce, and a 3rd layer of noodles.

For the final layers, top the 3rd layer of noodles with the remaining meat mixture and then coat the top of the lasagna with remaining mozzarella and parmesan cheese.

Cover the lasagna with aluminum foil and bake for 50 minutes. After 50 minutes, remove the foil and bake for a remaining 10 minutes to brown the cheese. Let lasagna rest for 10-15 minutes before serving so it will set and be easier to slice.