Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and minced garlic, sautéing for 3 to 4 minutes until soft and fragrant.

Add the ground beef to the skillet. Cook, breaking the meat apart with a wooden spoon, until completely browned and no longer pink. Drain off any excess grease, then return the pan to the stove.

Stir in the tomato sauce, tomato paste, water, dried oregano, dried basil, salt, and pepper. Bring the mixture to a brief boil, then reduce the heat to low. Cover and simmer gently for 20 to 25 minutes, stirring occasionally.

While your sauce is simmering, bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package directions for al dente (usually about 8-10 minutes). Drain the noodles, rinse them under cold water to stop the cooking process, and set aside.

Spread a thin layer of the meat sauce across the bottom of your prepared baking dish. Lay down 5 lasagna noodles, overlapping them slightly. Spread half of the cottage cheese (or ricotta) evenly over the pasta. Spoon one-third of the remaining meat sauce over the cheese, then sprinkle with half of the Parmesan and one-third of the mozzarella.

Repeat the layering process: 5 noodles, the remaining cottage cheese, another third of the meat sauce, the rest of the Parmesan, and another third of the mozzarella.

Top with the final 5 noodles, the remaining meat sauce, and the rest of the mozzarella cheese.

Lightly spray a sheet of aluminum foil with non-stick cooking spray and cover the baking dish tightly. Bake for 50 to 60 minutes. Remove the foil and bake for an additional 10 minutes until the top cheese is golden-brown and bubbling.

Let the lasagna rest for 15 minutes before slicing so it holds its shape. Garnish with fresh parsley if desired.