In a non stick skillet, cook  ground beef and garlic over medium heat until well browned. Stir in tomato sauce, tomato paste, and water. Season with sugar, seasoning packet, oregano, and bay leaf. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a medium sized  pot of lightly salted water to a boil. Break 3 lasagna noodles down the middle. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. 

In a mixing bowl, combine cottage, parmesan cheese, and egg. Season with salt and pepper. 

Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1/2 cup of meat sauce in the bottom of a 5x5 inch baking dish. Arrange 2 noodles lengthwise over meat sauce. Spread with one half of the cottage cheese mixture. Top with a ½ of the mozzarella cheese. Spoon 1/2 cup of meat sauce over mozzarella. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving. 

I always make an extra couple noodles,  just in case one breaks.