Preheat your oven to 350°F (175°C) and prepare a large baking dish with non-stick cooking spray.

In a large skillet over medium heat, add olive oil, then sauté chopped onions and minced garlic for about 3-4 minutes until soft.

Add ground beef to the skillet, breaking it up and cooking for about 5-7 minutes until no longer pink.

Stir in tomato sauce, tomato paste, water, oregano, basil, salt, and pepper. Bring to a boil then simmer for 20-25 minutes.

Cook lasagna noodles according to package directions until al dente, then drain and rinse under cold water.

Spread a thin layer of meat sauce in the baking dish, layer 5 lasagna noodles, add half of the cottage or ricotta cheese, meat sauce, Parmesan, and a third of the mozzarella cheese.

Repeat the layering process with remaining noodles, meat sauce, and cheese. Finish with a layer of meat sauce and remaining mozzarella cheese.

Cover with foil and bake for 50-60 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden brown.

Allow lasagna to rest for 10-15 minutes before slicing. Garnish with fresh parsley if desired.