Preheat and prep: Heat your oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.

Make the meat sauce: Warm olive oil in a large skillet over medium heat. Add diced onion with a pinch of salt and cook 3–4 minutes. Add garlic and stir 30 seconds. Add ground meat, breaking it up, and cook until browned. Stir in crushed tomatoes, tomato paste, Italian seasoning, red pepper flakes, 1 teaspoon salt, and black pepper to taste. Simmer 10–12 minutes until slightly thick.

Blend the cottage cheese: Add cottage cheese to a blender or food processor. Blend until smooth and creamy, 30–60 seconds. Stir in 1/4 cup Parmesan, a handful of chopped basil or parsley, and the egg if using. Season with salt and pepper. The egg helps the layer set, but it’s optional.

Layering setup: Gather the sauce, cottage cheese mixture, shredded mozzarella, no-boil noodles, and spinach if using.

First layer: Spread a thin layer of sauce in the bottom of the baking dish to prevent sticking. Add a single layer of noodles.

Creamy layer: Spread about one-third of the blended cottage cheese over the noodles. Add a light handful of spinach, if using.

Sauce and cheese: Spoon over a generous layer of meat sauce and sprinkle with mozzarella.

Repeat: Continue layering—noodles, cottage cheese, spinach (optional), sauce, mozzarella—until you’ve used everything. Aim for 3 layers of noodles. Finish with a thicker layer of sauce and the remaining mozzarella. Sprinkle the rest of the Parmesan on top.

Cover and bake: Cover the dish tightly with foil (tent it slightly so it doesn’t stick to the cheese). Bake for 25 minutes.

Uncover and finish: Remove foil and bake another 12–15 minutes, until the top is bubbling and lightly browned. For extra color, broil on high for 1–2 minutes. Watch closely.

Rest and slice: Let the lasagna rest at least 15–20 minutes before slicing. This helps it set and makes clean, sturdy portions for meal prep.

Garnish: Scatter more fresh basil or parsley over the top before serving.