Preheat the oven to 350F (175C) with the oven rack in the middle position.

Add the cottage cheese to a blender and blend until smooth. It will be thick. This eliminates the cheese curds from separating in the lasagna, but is optional.

Heat a large skillet over medium-high heat. Brown the Pumfu while breaking it up with a spatula, until it's fully browned and cooked through, for 8 to 10 minutes. Drain the grease.

Add the marinara sauce to the cooked Pumfu and simmer for a few minutes, while you prep the cheese mixture.

In a large mixing bowl, whisk the eggs. Add the Italian seasoning, garlic powder, and salt.

Add the blended cottage cheese, 1 cup of the mozzarella cheese, and ½ cup of Parmesan cheese to the bowl. Mix thoroughly with a fork to combine.

Spread ¾ cup of the sauce at the bottom of a 9x13-inch baking dish.

Place a bottom layer of 3 uncooked lasagna noodles on top of the sauce.

Top the noodles with 1 ½ cups of the cheese mixture, using the back of a spoon to spread it over the noodles gently.

Then, top the cheese with about ¼ cup of the Pumfu sauce, and then top with lasagna noodles.

Repeat by adding the middle layer of noodles, then the rest of the cheese mixture, some of the Pumfu sauce, and noodles again.

The final layer is meat sauce only. Then sprinkle the reserved 1 cup of mozzarella cheese and ¼ cup Parmesan cheese over the top.

Cover the lasagna tightly with foil and bake in the preheated oven for a total of 55 minutes.

In the final 10 minutes, remove the foil and finish cooking, uncovered, to brown the cheesy top.

Remove from the oven and let it sit for 5 minutes before serving.