Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package directions until al dente. Drain and set aside.

Heat the olive oil in a large skillet over medium heat.

Add the diced onion and cook for 3 to 4 minutes, or until softened.

Add the ground beef or Italian sausage and cook until browned, breaking the meat into crumbles as it cooks. Drain excess grease if needed.

Stir in the minced garlic and cook for 30 seconds, until fragrant.

Add the marinara sauce and stir to combine. Simmer for 5 minutes, then remove from the heat.

In a medium mixing bowl, combine the cottage cheese, grated Parmesan cheese, egg, dried basil, dried oregano, salt, and black pepper. Mix until smooth and well combined.

Spread a thin layer of the meat sauce over the bottom of a 9 x 13-inch baking dish.

Arrange a layer of lasagna noodles over the sauce.

Spread one-third of the cottage cheese mixture evenly over the noodles.

Spoon one-third of the meat sauce over the cottage cheese mixture.

Sprinkle one-third of the shredded mozzarella cheese over the meat sauce.

Repeat the layers two more times, ending with the remaining meat sauce and the remaining mozzarella cheese on top.

Cover the baking dish tightly with aluminum foil.

Bake for 30 minutes.

Remove the foil and continue baking for 15 minutes, or until the cheese is melted, bubbly, and lightly golden.

Let the lasagna rest for 10 minutes before slicing and serving.