Pre-heat oven to 375 degrees F and prepare a 9 x 13 inch casserole dish by spraying it with non-stick spray.
Heat 1 tablespoon olive oil in a large skillet over medium high heat.
Add onion to the pan and sauté for 5-7 minutes or until onions are tender and translucent.
Stir in minced garlic and allow it to cook for 30-60 seconds.
Add in ground Italian sausage. Break it up into bite sized pieces. When fully cooked, drain excess grease.
To the ground meat, onion and garlic mixture, stir in basil, parsley and oregano.
Reserve 8 ounces of pasta sauce for assembling the lasagna, then add the remaining 28 ounces of pasta sauce to the pan. Bring to a gentle boil, then reduce heat and simmer the meat sauce for 8-10 minutes.
While the sauce simmers, prepare the cheese mixture. In a large bowl combine cottage cheese,10-12 ounces of mozzarella cheese (be sure to reserve 4-6 ounces of mozzarella cheese for the top of the lasagna- a heaping cup full), finely grated parmesan cheese, softened cream cheese and 2 eggs. Mix to combine.
To assemble the lasagna: pour 1 cup of reserved pasta sauce in the bottom of the prepared 9 x 13 inch casserole dish and spread it evenly.
Add a layer of no-boil lasagna noodles. It should take about 3-4 noodles. Leave room between the noodles so that there is space for them to expand as they cook.
Top the noodles with ⅓ of the meat sauce and ½ of the cheese mixture..
Add a second layer of noodles with ⅓ of the meat sauce and the remaining cheese mixture.
Add a third layer of noodles and top with the remaining meat sauce. Top with the reserved mozzarella cheese.
Cover the lasagna with tinfoil then bake for 45 minutes.
Remove the tinfoil after 45 minutes then continue baking uncovered for 10-15 minutes or until the cheese is bubbly and melted and the no-boil lasagna noodles are tender.
Allow the lasagna to rest for 10 minutes before serving.