Preheat your oven to 375ºF.

Cook the lasagna noodles according to package directions until al dente. Drain them well and set aside.

In a skillet over medium heat, brown your Italian sausage until fully cooked. Drain any excess fat before stirring in the spaghetti sauce, tomato sauce, and Italian seasoning. Allow this mixture to simmer over low heat for about 5 to 10 minutes until it thickens slightly.

In a separate bowl, combine cottage cheese, softened cream cheese, sour cream, beaten egg, and dried parsley.

Lightly spray a 9x13-inch pan with cooking spray. Start by spreading one cup of meat sauce across the bottom of the pan. Lay down six overlapping lasagna noodles lengthwise over the sauce. Then dollop half of your creamy cheese mixture on top followed by one-third of mozzarella slices. Spoon half of your meat sauce over this layer and sprinkle with 1/4 cup grated parmesan.

Repeat layering with another set of six noodles followed by the remaining cheese mixture and another third of mozzarella cheese on top. Finish with remaining meat sauce and sprinkle with leftover parmesan cheese. Cover tightly with foil.

Bake your covered lasagna in preheated oven for about 25 minutes. Then remove the foil and continue baking uncovered for an additional 30 minutes until it’s bubbling hot and golden brown on top. Let it stand for around 15 minutes before serving.