Brown ground chuck in a large skillet over medium heat.

Drain off any excess fat.

Add minced garlic, whole basil, salt, canned tomatoes, and tomato paste to the skillet.

Simmer uncovered for 30 minutes, stirring occasionally.

Cook lasagne noodles in a large pot of boiling salted water until tender but firm (al dente).

Drain and rinse the noodles.

In a separate bowl, beat the eggs.

Add cottage cheese, Parmesan cheese, parsley flakes, salt, and pepper to the beaten eggs.

Mix well to combine the cheese filling.

Preheat oven to 375°F (190°C).

In a baking dish, layer the lasagne noodles, meat sauce, cheese filling, and sliced Mozzarella cheese.

Repeat the layers until all ingredients are used, ending with a layer of Mozzarella cheese on top.

Bake in the preheated oven for 60 minutes, or until golden brown and bubbly.

Let stand for 10 minutes before serving.