No-Boil Lasagna

Preheat the oven to its optimal temperature of 350 degrees Fahrenheit (175 degrees Celsius).

Make a savory sauce: Heat a large, deep pan over the medium-high heat setting. Cook and stir ground beef in the hot pan until it reaches a browned, crumbly state, taking around 5 to 7 minutes. Add sliced onion and button mushrooms; sauté until the onions become translucent, indicating they are cooked through. Stir in pasta sauce and cook until it reaches a heated, simmering state. Set the sauce aside for later use.

Prepare a rich and creamy filling: Combine cottage cheese, ricotta, eggs, and grated Parmesan in a medium-sized bowl. Set the filling aside for layering.

Create a layered dish: Spread a thin, even layer of meat sauce in the bottom of a 13x9-inch rectangular baking dish. Layer with uncooked lasagna noodles, cheese filling, mozzarella cheese, and meat sauce. Continue layering the ingredients until all components are used up, reserving 1/2 cup of mozzarella cheese for the final layer. Cover the dish with aluminum foil to prevent overcooking.

Bake the lasagna in a preheated oven for 45 minutes. Remove the foil and top with the reserved 1/2 cup of mozzarella cheese. Continue baking until the cheese is melted and bubbly, taking around 15 more minutes. Let the lasagna rest for 10 to 15 minutes before serving.