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Preheat oven to 375°F (190°C).
Cook "Beef": In a large saute pan on the stove with a splash of oil, crumble and cook 1 lb plant-based ground beef until browned.
Blend: Using a countertop or handheld blender, blend 1 24-oz tub whole milk cottage cheese and 2 Tbsp cornstarch until smooth.
Sauce: To a 9x13 inch casserole dish, dump in cooked "beef", 1 24-oz jar marinara, 1 cup water (shake the water around the marinara jar to get the rest of the sauce), 3 cloves garlic (minced), and 1 tsp Italian seasoning.
Lasagna Noodles: Roughly break 12 oz oven-ready lasagna noodles into large (2 to 3 inch) pieces. Stir them into the sauce to evenly coat, then gently flatten into the casserole dish.
Cheese: Pour blended cottage cheese mixture evenly over the pasta. Grate 8 oz mozzarella and sprinkle it over the dish.
Bake: Cover tightly with aluminum foil. Bake for 45 to 50 minutes, or until pasta is al dente (mostly tender but still has a little firmness in the middle) and sauce is bubbling at the edges.Uncover and continue cooking for 15 minutes, or until cheese is a little browned and pasta is tender.