Mix softened cream cheese, shredded mozzarella cheese, Parmesan cheese, eggs, and garlic in a mixing bowl until egg is throughly mixed in.
Spread this mixture onto the parchment paper evenly, making a large rectangle.
Bake for 20 minutes, until edges start to turn golden. Remove from oven and allow to cool to room temperature
Cut ‘noodle’ across into 3 loaf-pan-sized noodles.
Place a noodle rectangle on the bottom of the loaf pan, then top with 1/3 the meat mixture and 1/3 the cottage cheese mixture.
Repeat the noodle-meat-cheese pattern, ending in cottage cheese. Top the last layer of cottage cheese with the 1/2 cup shredded mozzarella cheese.
Bake, on a cookie sheet as this tends to spill over, for 35 minutes at 375*F.
If you need to make this ahead of time, you can keep it covered in the freezer or fridge, and bake from thawed for 45 minutes at 375*F.
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com