Heat the olive oil in a large pan, add ground beef and stir well until light brown. Then add all the other ingredients and cook well until it become a thick gravy (2 hours at medium heat) and set aside.

Method of bechamel sauce:- Heat the milk in the micro oven for 2 minutes.

In a large sauce pan melt the butter over medium heat and then whisk in the flour whisking constantly for 2 minutes..

Add millk stirring constantly until  thickened. Then add nutmeg, garlic, salt&pepper and set aside.

Method of cheese layer:- In a food processor, add egg, cottage cheese & Parmessan cheese and pulse it until cottage cheese look like breadcrumbs. Then add salt&pepper and keep it aside.

Divide cottage mixture into half, divide meat sauce in thirds, divide mozrella cheese in fourths and divide bachamel sauce into thirds.

Grease a baking pan and spread evenly the meat sauce mixed with 1/4 cup water  in the base  of the pan.

Place 4 lasagna sheets over the meat sauce. Add the layers in the following order:- cottage cheese, meat sauce, mozzarella cheese and bachamel sauce.

Then add another layer with 4 lasagna sheets, meat sauce, mozzarella cheese and bachamel sauce.

Finally place the remaining sheets  then evenly spread meat sauce, mozzarella cheese and bachamel sause.

Spray a large piece of foil with cooking spray and cover lasagna tightly and bake for 50 minutes. Remove the foil and top with remaining mozrella cheese and bake for another 10 minutes.

Remove from oven and allow the lasagna to rest 30 minutes before cutting.