For the meat sauce:

1. Begin browning ground beef in Dutch oven over medium heat, about 3 - 4 minutes. Break apart the meat as you brown.
2. When beef is about 75% brown, drain fat from pan, except 1 tablespoon
3. Add onion to pan and sauté until translucent, about 5 minutes
4. Add garlic to pan and cook for 30 seconds
5. Add next 8 ingredients to the pan (salt through tomato paste)
6. Increase heat and bring sauce to a boil. Once boiling reduce heat to low and simmer, uncovered for 30 - 40 minutes until sauce reduces slightly.

For the noodles:

1. While sauce simmers, boil lasagna noodles according to al dente instructions on package.
2. Drain lasagna and place in pan of cold water until used. Prior to using dry each noodle with paper towel or dish towel.

For the cottage cheese sauce:

1. In a medium bowl, use a hand mixer to combine cottage cheese, eggs, salt and pepper. Mix until eggs blend into cheese.
2. Stir in ½ c. Parmesan cheese

To assemble and bake:

1. Preheat oven to 375°
2. Butter (or use nonstick spray) 9x13 baking dish
3. Layer 3 - 4 noodles on the bottom of the dish
4. Top noodles with half of the meat sauce
5. Place 8 oz mozzarella cheese on top of meat sauce
6. Spread half of cottage cheese mixture over mozzarella slices
7. Repeat all the layers (step 3 - 6) one time
8. Sprinkle the top with remaining Parmesan cheese
9. Bake for 30 minutes until brown and bubbly
10. Finish under broiler for 2 minutes
11. Let stand 10 minutes before cutting