Preheat oven to 350°F.

In a large skillet, add olive oil, chopped onions, and garlic. Sauté for 3-4 minutes.

Add the ground beef and cook until completely browned. Drain fat and return to the pan.

Add tomato sauce, tomato paste, water, oregano, basil, salt, and pepper. Bring to a boil over medium heat, then reduce heat to low and cover. Cook for approximately 20-25 minutes, stirring occasionally.

Cook pasta according to package directions for al dente. Rinse and set aside.

Lightly spray a 14 x 11½ x 2¼ baking dish with non-stick spray. Add a small amount of meat mixture to the bottom of the dish and spread it around.

Layer about 5 lasagna noodles on top (they can overlap).

Spread ½ of the cottage cheese on top of the noodles, then spoon ⅓ of the meat mixture over the cheese.

Sprinkle with ½ of the Parmesan cheese and ⅓ of the mozzarella cheese.

Repeat the layers with another set of pasta, cottage cheese, meat mixture, Parmesan cheese, and mozzarella cheese.

For the final layer, place the remaining pasta on top, then add the remaining meat mixture and remaining cheese.

Spray a piece of aluminum foil with non-stick cooking spray and cover the dish. Bake for approximately 50-60 minutes.

Remove the foil, and cook for an additional 10 minutes until cheese is golden and bubbly.

Once your classic lasagna is done baking, let it cool for a few minutes. This will make it easier to cut and serve. Slice it into squares and serve it on plates.

Garnish with fresh herbs, like basil or parsley, and pair it with a side salad or garlic bread for a complete meal.