Make the Bolognese Sauce:

1. Optional Step (browning): In a skillet over medium heat, add a little olive oil. Brown the ground beef until no longer pink, breaking it up with a spoon. This adds extra flavor, but you can skip this step and put the raw beef directly in the crock pot if you prefer.
2. Prepare vegetables: Dice the green bell pepper and sweet onion. Chop the mushrooms. Mince the garlic if using.
3. Combine ingredients: In your crock pot, add the browned (or raw) ground beef, green pepper, onion, mushrooms, minced garlic, tomato paste, both jars of Yo Mama’s marinara sauce, and Italian seasoning.
4. Mix well: Stir everything together until the tomato paste is fully incorporated and evenly combined.
5. Cook: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The longer cooking time allows flavors to meld and vegetables to soften nicely.
6. Taste and adjust: Before using, taste the sauce and add salt and pepper if needed.

Make the Egg Noodles:

1. Preheat oven to 350°F (180°C).
2. Spray a non-stick baking pan (15″ × 22″ / 38 cm × 56 cm) with avocado spray. Set aside.
3. To make noodles, add 12 eggs to a food processor. Add xanthan gum, collagen peptides, and whole psyllium husks. On low speed and then high speed, blend the ingredients for 1 to 2 minutes until completely smooth.
4. Pour batter into prepared pan. Using a rubber spatula, smooth out the batter to the edges of the pan, making sure it’s smooth and even throughout.
5. Bake for 15 minutes until noodles are firm. Remove from oven. Let cool completely before removing from pan.
6. Transfer noodle sheet to work surface and cut in half horizontally.

Prepare the Cottage Cheese:

Meanwhile, while noodles are baking, whip cottage cheese in a small blender until completely smooth. Transfer to a bowl. Set aside.

Assemble the Lasagna:

1. Spray a 9″ × 13″ (23 cm × 33 cm) baking dish with avocado spray.
2. Add one layer of meat sauce to the bottom of the dish.
3. Add one pasta sheet, cutting to fit dish.
4. Spread half the cottage cheese on the pasta sheet.
5. Add another layer of meat sauce.
6. Add half the mozzarella on top of meat sauce.
7. Add second pasta sheet, cutting to fit.
8. Add the remaining cottage cheese.
9. Add another layer of meat sauce.
10. Slice the 2 extra pieces of noodles vertically so you have 4 long slices. Criss-cross the pasta strips across the meat sauce.
11. Add grated Parmigiano.
12. Add remaining mozzarella.
13. Season with Italian seasoning.
14. Bake for 30 minutes at 350°F (180°C).
15. Let rest 15 minutes before serving.