Heat the oil in a large skillet over medium heat. Cook the onion until soft, about 5 minutes. Add the garlic and cook 30 seconds, then brown the ground beef, breaking it up, until no pink remains. Drain fat, stir in marinara and Italian seasoning, season with salt and pepper, and simmer 4 minutes.

In a bowl, stir together the cottage cheese, egg, 1 cup mozzarella, the Parmesan, chopped basil, and a pinch of salt until evenly blended.

Spread 3/4 cup meat sauce in a 9x13-inch baking dish. Layer 4 noodles, half the cottage cheese mixture, and a third of the remaining sauce. Repeat with 4 noodles, the rest of the cottage cheese mixture, and another third of the sauce. Top with the final 4 noodles and the last of the sauce.

Cover with foil and bake at 375°F (190°C) for 30 minutes. Uncover, sprinkle the remaining 1 cup mozzarella on top, and bake 12 to 15 minutes longer until golden and bubbly.

Let the lasagna rest 10 minutes, then slice into 8 squares. Serve hot, scattered with extra basil and Parmesan if you like.