1 tablespoon (15 ml) olive oil
2 pounds (900 grams) lean all-ground beef
1 onion, diced
3 cloves garlic, diced
1 tablespoon (15 ml) Worcestershire sauce
2 24-ounce jars spaghetti sauce
15 - 20 sheets fresh lasagna sheets
4 cups (1.3 kg) cottage cheese
2 cups (900 grams) mozzarella cheese, shredded
Salt, to taste
Freshly ground black pepper, to taste
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Heat olive oil in a large skillet over medium heat. When hot add the ground beef and cook, stirring often, for about 8 minutes, until no longer pink. Add onion and garlic and season with salt, pepper, and Worcestershire sauce. Cook for another 3 minutes or so, then drain of excess fat.
Spoon 1/4 cup (85 grams) of spaghetti sauce into the bottom of an 8" springform pan. Layer down a full sheet of lasagna noodles and cut to fit, if necessary. Spread one thin layer of the cooked ground beef mixture on top, then one thin layer of cottage cheese. Sprinkle with some of the mozzarella cheese, then dot with spaghetti sauce. Place another lasagna sheet on top.
Using a plate or the back of a spatula to flatten the layers and remove any air pockets. Continue layering the ground beef, cottage cheese, mozzarella cheese, and spaghetti sauce in repeating layers until all ingredients are used. End with one sheet of lasagna noodles, spaghetti sauce, and about 1 cup (340 grams) of mozzarella cheese.
Place springform pan onto a baking sheet and place into the oven. Bake for 45 - 60 minutes, until lasagna is bubbling and cheese is melted and slightly browned on top.
Remove from oven and let lasagna sit for at least 30 minutes before removing from pan. This will allow the lasagna to set and not fall apart once you slice into it.