DIRECTIONS: Preheat oven to 375F degrees. 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. 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. 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. 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. 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. Cover tight with foil and bake 55 to 60 minutes, until the pasta is cooked through. Uncover and continue cooking until all the cheese browns slightly, about 5 minutes. Garnish with fresh parsley, and let sit 5 minutes before cutting. Slice into 8 pieces. 

NUTRITION INFO: 1/8th, Calories: 372 kcal, Carbohydrates: 36 g, Protein: 33.5 g, Fat: 11 g, Saturated Fat: 5.5 g, Cholesterol: 103.5 mg, Sodium: 648 mg, Fiber: 3.5 g, Sugar: 6.5 g