Start by cooking the ground beef in a medium-sized skillet on medium-high heat, add in the garlic salt and Italian seasoning.
Carefully remove the meat and drain it.
Coat a 9x13 casserole dish or lasagna pan with nonstick cooking spray.
Add about 1/2 cup sauce to the bottom of the prepared dish, then add gluten-free lasagna noodles. If using the Barilla gluten-free lasagna noodles this is about 3 noodles. They do spread out some during cooking time.
Top with 1/3 of the cottage cheese, shredded mozzarella, parmesan cheese, and meat. The ingredients will be used to complete 3 layers.
Add another layer of lasagna noodles, about 3 of the gluten-free noodles. Top with about 1/2 cup of sauce.
Repeat the layer of cottage cheese, shredded mozzarella, parmesan cheese, and meat. Top with lasagna noodles and sauce, then repeat. This should do 3 layers with ingredients.
After the final layer, top it with 3 lasagna noodles and the remaining sauce and cheese. Add a dash of garlic salt and Italian seasoning if preferred on top.
Cover the dish with foil and bake in the pre-heated oven for 30 minutes.
After 30 minutes, carefully remove the foil from the dish. If needed use a fork or spoon and press down any noodles that need to be under the liquid.
Continue to cook for an additional 10-15 minutes until nicely golden brown on top.
Carefully remove and let cool for 5-10 minutes before serving.
Notes
This recipe is made with Cottage Cheese instead of Ricotta.It uses Barilla Gluten-Free Lasagna Noodles, the amount of noodles needed with each layer may need to be adjusted based on the brand that you use.This recipe uses oven ready lasagna noodles, if you use any other type then the cooking times will need to be adjusted.