Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Make the meat sauce: Warm olive oil in a large skillet over medium heat. Add onion and cook until soft, about 4 minutes. Stir in garlic for 30 seconds. Add ground meat, breaking it up, and cook until browned. Season with salt, pepper, Italian seasoning, and red pepper flakes.

Build the tomato base: Stir in crushed tomatoes and tomato paste. Bring to a gentle simmer and cook 10–12 minutes to thicken. Taste and adjust seasoning. You want a slightly robust, savory sauce because it will mellow as it bakes.

Blend the cottage cheese: In a food processor or blender, pulse cottage cheese until mostly smooth. This step gives you a ricotta-like texture that spreads easily.

Make the cheese layer: In a bowl, combine blended cottage cheese, ricotta (if using), Parmesan, egg, a pinch of salt and pepper, and chopped basil or parsley. Mix until creamy and cohesive.

Layer 1: Spread a thin layer of meat sauce on the bottom of the baking dish to prevent sticking. Add a single layer of no-boil noodles, slightly overlapping if needed.

Layer 2: Spoon and spread one-third of the cheese mixture over the noodles. Top with one-third of the mozzarella. Add a ladle of meat sauce and spread evenly.

Repeat: Continue layering noodles, cheese mixture, mozzarella, and sauce for a total of three layers. Finish with sauce and the remaining mozzarella on top.

Cover and bake: Cover with foil, tenting it slightly so it doesn’t stick to the cheese. Bake for 30 minutes.

Uncover and brown: Remove the foil and bake another 10–15 minutes, until the top is bubbling and lightly golden. If you like extra color, broil for 1–2 minutes—watch closely.

Rest and serve: Let the lasagna rest for 10–15 minutes before slicing. This helps the layers set for clean cuts. Garnish with fresh herbs and serve warm.