Preheat oven to 350 degrees. Boil lasagna noodles according to package instructions. Once they are al dente, drain the water and rinse the pasta.

Optional: Place some paper towels on a dry surface. Lay the lasagna noodles flat on the paper towels. This is to help remove most of the moisture from the pasta.

In a large bowl, combine 2 cups of the mozzarella cheese, the cottage cheese, the parmesan cheese, the egg, and the Italian seasoning. Mix until all the cheeses and egg are incorporated well.

Spray a 9x13" baking dish, or casserole/lasagna dish, with non-stick spray. Spread a thin layer of the beef ragu sauce in the bottom of the skillet.

Next add a single layer of lasagna noodles, then spread a thin layer of the cheese mixture, and top with another layer of the beef ragu sauce. Continuing layering until the dish is filled to the top.

Sprinkle the remaining two cups of mozzarella cheese on top of the lasagna.

Cut a piece of aluminum foil that is large enough to cover the dish. Spray one side of the foil with non-stick spray, and cover the dish. Bake at 350 degrees for 20 minutes.

Uncover the lasagna, and bake an additional 10 minutes to allow the cheeses to brown.

Remove the dish from the oven, and allow it to sit out and set for at least 10 minutes prior to cutting and serving. Enjoy!