Start out by making the sauce: Brown ground beef in large pot or deep skillet. Drain off any excess fat and remove to a bowl. Heat olive oil in pan and saute onions until tender, 4 minutes. Stir in cooked beef, minced garlic, parsley, basil, oregano, salt, pepper, tomatoes and tomato paste. Stir and cover. Cook 30 minutes to 1 hour over medium low heat stirring occasionally. Sauce should be very thick.

For the cheese filling: In a large bowl, stir cottage cheese together with eggs, salt, pepper, parsley and parmesan. Keep in fridge until ready to assemble.

Cook lasagna noodles in salted boiling water {with a splash of olive oil} for half the time recommended on the box. Drain.

To assemble, spray a 9x13 glass dish with non stick cooking spray. Spread 1/4 cup sauce on the bottom of the pan. Line the bottom of the pan with 4 cooked noodles. Spread half of the cottage cheese mixture overtop the noodles. Sprinkle with half the grated mozzarella and then top with half the tomato sauce. Repeat the layers as follows: noodles, cottage cheese mixture, mozzarella and sauce. The pan should be filled almost to the top. Bake covered with foil at 375 for 30 minutes or until hot and bubbly. Feel free to remove foil and top with more cheese during the last 10 minutes of cooking. Cool 15 minutes, cut and serve.

Recipe tips: to make in advance, assemble as listed in the recipe, cover and refrigerate or freeze. If you will be freezing, cover tightly with plastic wrap and then foil. When ready to bake, remove plastic wrap and replace foil. Bake at 350 for 1-1 1/2 hours until hot and bubbly.