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

2. 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.

3. 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. Set aside.

4. Heat a large skillet over medium-high heat. Brown the meat, breaking it up with a spatula, until it's fully browned and cooked through, for 8 to 10 minutes. Drain excess grease. Add the marinara sauce to the cooked meat and simmer for a couple of minutes to heat it up.

5. Spread a thin layer of the sauce at the bottom of a 9×13-inch baking dish. Top with a single layer of uncooked lasagna noodles and then distribute half of the cottage cheese mixture on top of the noodles, spreading it out from end to end. Top it with a little meat sauce, then add another layer of lasagna noodles on top.

6. Repeat this by topping the noodles with the rest of the cheese mixture, some of the sauce (about half of what's left), and then a final top layer of noodles. Spread the remaining meat sauce over the noodles, then top with the remaining cup of mozzarella cheese and ¼ cup Parmesan cheese.

7. 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.

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