Start by placing a large nonstick skillet over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Once it’s no longer pink, drain any grease and return the skillet to heat. Add the minced garlic and cook for 1 minute, then stir in the tomato paste, petite diced tomatoes, stewed tomatoes, and tomato sauce. Season with dried oregano, dried Italian seasoning, salt, and pepper. Simmer for 25 to 30 minutes. While the sauce simmers, cook the lasagna noodles according to package instructions and drain. Mix together cream cheese, cottage cheese (or ricotta), and eggs in a bowl until smooth. Preheat the oven to 350°F and grease a 9x13-inch baking pan. Layer the ingredients starting with sauce, then noodles, the cheese mixture, and shredded mozzarella cheese. Repeat layers, finishing with sauce and cheese on top. Cover with foil and bake for 45 minutes, uncovering for an additional 10 minutes until bubbly. Garnish with fresh parsley before serving.
