Start by adding a little olive oil to a large (4+ qt.) pot.
Add at least 1 heaping tsp crushed garlic (I use the kind in a jar. You can use fresh if you want).
Add about 1/2 chopped sweet onion (I use Walla Walla sweet onions. I buy them in season, dice them and freeze them to use later)
Cook on low heat until onions and garlic start to brown a little. (If I use fresh ingredients, like a tomato or basil from the garden, I add it at this point.)
Add 2 lbs lean ground beef. (I use 93% lean. The leaner the better so you don't have to drain it.)
Cover and cook over medium heat, stirring often.
When meat is well cooked, add 2, 12oz cans tomato paste and 24 oz water.(I use the cans to measure this) Also add 2 tsp salt, 1 tsp basil, 1/2 tsp pepper, 1 TBSP parsley, dash of oregano if desired. Stir well.
Let sauce simmer while preparing other steps.
Mix 1 16oz container of cottage cheese with 2 eggs. (Use a blender if you don't like chunky cottage cheese.) Set aside.
Cook 1 lb. Lasagna noodles until soft enough to use ( leave mine very "chewy" at this step in the cooking process. They are easier to handle and don't get overcooked while baking)
By now your sauce should be just right. In a VERY large pan (I use an 11x14 and it is just barely big enough) or 2 medium sized pans, layer sauce, noodles, cottage cheese, noodles, sauce, noodles. If you are careful and do it right, you will use everything you have prepared in these layers. Top with grated Parmesan cheese and 1lb shredded whole milk mozzarella cheese (such as Polly-o).
Bake 350 for 30 minutes, until the edges are browned ant the cheese is bubbly.
Serve with salad and garlic bread.
This can be made ahead and frozen prior to baking. You can also freeze the leftovers. Or bake it in 2 pans and freeze one and eat the other.
WARNING: This is not a recipe to rush through. The more time you take to let things simmer, the better it will be!