Perfect Four-Cheese Lasagna

• 1 pound ground beef
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 cans (15 ounces each) tomato sauce
• 2 large eggs, lightly beaten
• 2 cups 4% cottage cheese
• 2/3 cup grated Parmesan cheese
• 1/4 cup shredded cheddar cheese
• 1-1/2 cups shredded part-skim mozzarella cheese, divided
• 12 no-cook lasagna noodles (about 7 ounces)
• 1 teaspoon Italian seasoning

1. Preheat oven to 350u0b0. In a large skillet, cook and crumble beef with onion and garlic over medium-high heat until browned, 5-7 minutes; drain. Stir in herbs and tomato sauce. In a bowl, mix eggs, cottage cheese, Parmesan cheese, cheddar cheese and 1/2 cup mozzarella cheese.
2. Spread 1 cup meat sauce into a greased 13x9-in. baking dish; layer with 4 noodles, cottage cheese mixture, an additional 4 noodles and half of the remaining meat sauce. Repeat last 2 layers. Sprinkle with Italian seasoning and remaining mozzarella cheese.
3. Cover with greased foil; bake until cheese is melted, 50-55 minutes. Let stand 10 minutes before serving.
4. Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Bake lasagna, as directed, until heated through and a thermometer inserted in center reads 165u0b0, increasing time to 1 to 1-1/2 hours.

ground beef, onion, garlic, oregano, basil, tomato sauce, eggs, cottage cheese, parmesan cheese, cheddar cheese, mozzarella cheese, lasagna noodles, italian seasoning

Taken from www.tasteofhome.com/recipes/perfect-four-cheese-lasagna/ (may not work)