In a large skillet, cook the beef and minced garlic over medium heat until the meat is no longer pink, breaking the beef into crumbles as you cook. Drain and discard the grease. Stir in the diced tomatoes and spaghetti sauce. Cook until heated through. Then, transfer the meat sauce to a large bowl.

In a small bowl, whisk together the condensed cream of onion soup, eggs, cottage cheese and Italian seasoning.

Return 1 cup of the meat sauce to the skillet. Spread it evenly in the skillet. Layer with 1 cup of the cottage cheese mixture, 1-½ cups of the meat sauce and half of the noodles, breaking them to fit if needed. Repeat the layers of cottage cheese mixture, meat sauce and noodles. Top the lasagna with the remaining meat sauce.

Bring the lasagna to a boil. Reduce the heat to a simmer. Cover and cook for 15 to 17 minutes, until the noodles are tender. Remove the skillet from the heat. Sprinkle the top with the shredded Colby-Monterey Jack and mozzarella cheeses. Cover, and let stand for two minutes, or until the cheese is melted. Editor’s Tip: If the lasagna seems a little soupy, let it rest, uncovered, for 10 to 20 minutes. The noodles will continue to absorb the sauce and firm up.

To serve, use the edge of a large spoon to cut spoon-sized portions of lasagna. Scoop each spoonful onto a plate, layering it if desired so it looks like stacked lasagna. Editor's Tip: Garnish the lasagna with chopped fresh parsley or basil, if desired, to give the dish a colorful finish.