Begin by heating a large skillet over medium heat. Add the ground beef and minced garlic, cooking until the meat has browned and is no longer pink. Break the beef into small crumbles as it cooks. Drain the excess fat before stirring in the diced tomatoes and spaghetti sauce. Allow the mixture to heat through, then transfer it to a large bowl.

In a separate bowl, whisk together the cream of onion soup, eggs, cottage cheese, and Italian seasoning until well combined.

Return one cup of the meat sauce to the skillet, spreading it evenly across the bottom. Layer with a cup of the cottage cheese mixture, followed by one and a half cups of meat sauce. Break the no-cook lasagna noodles to fit and place them on top. Repeat the layers, ensuring each is evenly distributed. Finish with the remaining meat sauce. Bring the skillet to a boil, then reduce the heat, covering and simmering for 15-17 minutes until the noodles are fully tender.

Once the noodles are cooked, remove the skillet from the heat. Sprinkle the shredded Colby-Monterey Jack and mozzarella cheeses on top. Cover the skillet again and allow it to rest for two minutes, letting the cheese melt completely before serving.