Brown beef, onion, and garlic until no pink remains. Stir in pasta sauce and Italian seasoning. Simmer 10 minutes uncovered.
Place cottage cheese in a mesh strainer and gently press to drain. Mix together cottage cheese, egg, parmesan, parsley, and basil. Set aside.
If using frozen cauliflower rice, thaw and gently squeeze dry. (If using homemade cauliflower rice, just cook in a skillet with a little bit of oil until tender.)
How to Assemble and Bake:
Mix cauliflower rice with butter, parsley, salt & pepper. Spread into the bottom of a 9x9 inch, or 2 quart, baking dish.
Top with the cheese mixture, the meat sauce, and finally the mozzarella cheese.
Bake 30-35 minutes or until browned and bubbly. Rest 10 minutes before serving.
Drain the cottage cheese before adding. Cottage cheese can be replaced with ricotta if desired (ricotta does not need to be drained).Season the cauliflower rice according to preference. Chili flakes and fresh herbs are good options.Optional additions to the meat sauce: chopped bell pepper, fresh or canned (and drained) mushrooms, spinach, diced zucchini. Simmer the meat sauce so it thickens for the best flavor.