Preheat the oven to 375°F (190°C).

If your lasagna noodles aren’t no-boil, cook them. Drain and set aside.

In a large skillet, brown the ground beef over medium heat, breaking it up as it cooks. Add minced garlic and cook 1 minute more until fragrant. Sprinkle the beef with oregano, salt, and pepper.

Add your homemade pasta sauce and simmer for 5–10 minutes to marry the flavors.

In a big bowl, mix together cottage cheese, spinach, mozzarella, parmesan, salt and pepper — this is your creamy, cheesy filling.

Oil or coat a 9x13-inch baking dish lightly with cooking spray.

Spread a thin layer of meat sauce across the bottom of the dish.

Add your first layer of lasagna noodles, slightly overlapping them.

Spoon and spread a portion of the cheese mixture over the noodles.

Spread a layer of meat sauce, and repeat: noodles → cheese mix → meat sauce.

Repeat the layers until you’ve used all your ingredients, ending with a layer of noodles and the remainder of the sauce on top.

Make sure to add extra mozzarella and parmesan on top for that golden cheesy glaze!

Cover with foil, and bake for 30 minutes.

Then uncover and bake until bubbly and golden, 15–20 minutes more.

Let it rest for 10–15 mins, then slice.

Top with the parsley and serve!