12 uncooked lasagna noodles
1 (24-oz.) container 4% small-curd cottage cheese
1 (16-oz.) container ricotta cheese
2 large eggs, lightly beaten
1/2 cup refrigerated pesto
1 teaspoon salt
2 1/2 cups (10 oz.) shredded mozzarella cheese, divided
1 pound lean ground beef
1/2 cup finely chopped onion
2 (24-oz.) Di napoli Tomato-and-basil pasta sauce
Preheat oven to 375°. Prepare noodles according to package directions.
Meanwhile, stir together cottage cheese and next 4 ingredients. Stir in 1 cup mozzarella cheese.
Cook ground beef and onion in a large skillet over medium-high heat, stirring often, 6 to 7 minutes or until meat crumbles and is no longer pink; drain. Stir in pasta sauce.
Layer 1 cup beef mixture, 3 noodles, and 2 1/2 cups cottage cheese mixture in a lightly greased 13- x 9-inch baking dish. Top with 3 noodles, 2 cups beef mixture, and 3 more noodles. Top with remaining cottage cheese mixture, 3 noodles, and beef mixture. Sprinkle with remaining 1 1/2 cups mozzarella cheese.
Bake, covered, at 375° for 40 to 45 minutes. Uncover and bake 20 minutes or until cheese is browned. Let stand 10 to 15 minutes before serving.