Spaghetti Lasagna

1 lb. thin spaghetti noodles 1 lb. ground beef 1 medium onion, chopped 2 cloves garlic, minced 24 oz. jar marinara sauce 15 oz. ricotta cheese 1 C. small curd cottage cheese 1 large egg 1/4 C. grated parmesan cheese 1 tsp. dried basil 3 C. grated mozzarella cheese In a bowl, combine the ricotta, cottage cheese, egg, parmesan cheese and basil, set aside. Cook the noodles according to pkg. directions. Meanwhile, brown the ground beef in a skillet, about 3/4 of the way through add the onion and garlic, cooking till the meat is cooked through. Drain well. Add half of the marinara sauce to the ground beef, stirring to combine and when the pasta is drained, add it back to the pot and toss it with the remaining marinara sauce. Spray a 9x13 baking dish with cooking spray. Put half of the spaghetti in the bottom of the pan, top with half of the ricotta mixture, half of the meat mixture and half of the mozzarella cheese. Repeat once more. Bake in a 350 degree oven, uncovered, for 30-35 minutes, until bubbly and beginning to brown on top.