Preheat the oven to 375°F (190°C). Set aside an 8 inch square pan to be used later for the assembled lasagna.

To make the noodles: Grease a rimmed half sheet pan (18 x 13 inches) with non-stick cooking spray (including the sides) and line with parchment paper. Spray the top of the parchment with non-stick cooking spray also. This will help prevent the noodles from sticking to the parchment paper and will help it come off easily later.

In a blender, add cottage cheese and eggs. Blend until smooth, scraping down the sides needed.

Pour the mixture onto your prepared sheet pan. Use a spatula to spread it evenly across so it is close to the edge of the parchment paper but leave a little bit of buffer from the edge (about ½ inch) because the mixture will spread a little as it bakes. Try to spread the batter as straight as possible around the edges so that it's rectangular in shape when it is done baking.

Bake for 30-35 minutes, until the edges look set and the top is golden brown. Then, carefully flip and cook for another 15 minutes until the top is deeply golden brown. It is very moist so it’s okay to bake it a little longer to get a nice golden brown exterior. Set aside to cool.

Meanwhile, make the meat sauce: Heat a large skillet over medium high heat. Add the ground beef and break up the beef with a spatula. Cook, stirring occasionally, until browned, about 5 minutes. Drain any excess fat from the pan. Add the italian seasoning and marinara sauce. Reduce to low heat and cook at a simmer for about 5 minutes, until slightly bubbling. Set aside.

Make cheese layer: Add cottage cheese, ⅓ cup grated parmesan and egg yolk to a small food processor or blender. Blend until completely smooth, scraping down the sides as needed. Set aside.

Assemble the lasagna: After cooling, cut the baked “noodles” into two full squares that fit an 8 inch square pan. Cut the remaining noodles into strips that you’ll use as another layer.

Add about¼ of the meat sauce into the bottom of an 8-inch square pan. Add the first noodle layer over the meat sauce. Top with ⅓ of the blended cottage cheese mixture, spreading evenly across the top to make sure the entire noodle is covered. Top with another ¼ of the meat sauce and ⅓ cup shredded mozzarella cheese.

Top with another noodle and repeat the same process 1 more time.

Use the remaining noodle strips/pieces to completely cover the top of the baking dish. Spread remaining blended cottage cheese mixture over top followed by remaining meat sauce. Top with remaining ⅔ cup shredded mozzarella and 2 tablespoons parmesan. If desired you can add a pinch of dried Italian seasoning.

Cover the lasagna with aluminum foil and bake for 20 minutes. Uncover and cook for another 15 minutes until the cheese is melted and bubbling. Broil for 1–2 minutes to add some color to the top of the cheese layer.

If desired, sprinkle finely chopped parsley or other herbs and more parmesan cheese for garnish. Slice lasagna with a large sharp knife. Store uneaten lasagna in an airtight container in the fridge or freezer.