Place the dry lasagna noodles in a 13x9 pan. Pour enough boiling water in to cover the noodles completely. Set the pan aside for at least 30 minutes while you prepare your meat sauce. Occasionally move the noodles around a bit to prevent sticking.
In a Dutch oven or large heavy pot, brown the ground beef with the diced onion. Crumble the meat well as you brown. One the meat is browned nicely, add the minced garlic and cook another minute.
Once your meat mixture is cooked, line a platter with a double layer of paper towels and pour the mixture onto the paper towels. This will pull the grease out of the meat, so your lasagna is not greasy.
Add the meat back to the Dutch oven and add the jarred sauce. Start with a jar and a half and add more if you like your lasagna saucier. I use a full 2 jars. Simmer for 20 minutes.
While your meat sauce is simmering, mix up your cheesy filling. In a large bowl, combine the cottage cheese, ricotta, basil, eggs and Parmesan until blended. Set aside for the moment.
Pour the water off of the noodles and place them on a plate. Wipe out your 13X9 so it is dry again, and coat lightly with non-stick spray. Spread about 1 1/2 cups of meat sauce evenly in the bottom of the pan.
Next, place a layer of lasagna noodles on top of the sauce, overlapping to completely cover the sauce.
Spread 1/3 of the cheesy filling on top of the noodles and spread evenly.
Add an even layer of mozzarella and sprinkle about 1/4 cup of Parmesan cheese on top.
Repeat the layers 2 more times, then finish off with the rest of the sauce and cheeses.
Cover the whole pan with aluminum foil and bake in an oven preheated to 350ºF for 30 minutes. After 30 minutes, remove the foil then return the pan to the oven for 30 more minutes, until the cheese is nicely melted and bubbly.
Allow the lasagna to cool for 10-15 minutes before cutting and serving.
