Directions

1. Preheat oven to 375F degrees.
2. Heat a large skillet, when hot add the ground beef, onion, and garlic and cook over medium-high heat, breaking the meat up with a wooden spoon until no pink remains.
3. Add the crushed tomatoes, season with salt and black pepper, to taste, cover and let it simmer over low heat 20 minutes, stirring 3 times.
4. In large mixing bowl, beat the eggs and combine with 1 1/2 containers cottage cheese, 1/2 cup of the mozzarella cheese, Pecorino Romano and parsley. Set aside.
5. In a 13 x 9 casserole dish, spread 1 cup of sauce on bottom of pan. Layer in the order, 4 uncooked lasagna noodles (it's okay if they overlap), then 1/3 of the cheese mixture, 1 cup of the sauce.
6. Repeat the next layer using 4 uncooked lasagna noodles, 1/3 part of the cheese mixture, and 1 cup sauce. For the top layer add the remaining sauce and finish with 1 cup mozzarella.
7. Cover tight with foil and bake 55 to 60 minutes, until the pasta is cooked through.
8. Uncover and continue cooking until all the cheese browns slightly, about 5 minutes.
9. Garnish with fresh parsley, and let sit 5 minutes before cutting. Slice into 8 pieces.