• Start by preheating your oven to 375°F and preparing a 9x13 inch baking dish with non-stick spray.

For Meat Sauce:

• In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and sauté it for five to seven minutes until they start to soften.
• Add the minced garlic and sauté for an additional 30-60 seconds until it becomes aromatic.
• Incorporate the ground Italian sausage, breaking it into pieces. Cook until it is browned, then drain any excess fat.
• Stir in the dried basil, oregano, and parsley into the sausage mixture.
• Reserve 8 ounces of marinara sauce. Add the remaining sauce to the skillet and bring it to a light boil, then lower the heat and let it simmer for about 8-10 minutes.

For Cheese Filling:

• In a separate bowl, mix the cottage cheese, 10-12 ounces of mozzarella (set aside the remaining for topping), parmesan cheese, softened cream cheese, and the eggs until smooth and well blended.

For Assembly:

• Spoon 1 cup of the reserved marinara into the bottom of the casserole dish, spreading it evenly.
• Place the no-boil lasagna noodles in a single layer over the sauce, using 3-4 noodles and ensuring there’s space for them to expand during cooking.
• Layer a third of the meat sauce over the noodles, followed by half of the cheese mixture.
• Repeat the layering process with another set of noodles, another third of the meat sauce, and the remaining cheese mixture.
• Finish by layering the last noodles and topping with the remaining meat sauce and mozzarella cheese.
• Cover the baking dish with foil and bake for 45 minutes. Then, remove the foil and continue baking uncovered for another 10-15 minutes until the cheese is bubbly and the noodles are cooked through.
• Let the lasagna rest for about 10 minutes before cutting and serving. Enjoy your meal!