Preheat the oven to 375°F.

Cook the ground sirloin in a large skillet with the salt, black pepper, and garlic powder until browned and fully cooked.

Drain the excess grease, return the meat to the skillet, and stir in the spaghetti sauce.

Simmer the meat sauce over low heat while preparing the remaining ingredients.

In a large bowl, combine the sour cream, cottage cheese, softened cream cheese, and 3 tablespoons Parmesan. Mix until creamy and evenly blended.

Cook the lasagna noodles according to the package directions, then drain them carefully.

Spread a thin layer of meat sauce over the bottom of a deep 9x13-inch baking dish.

Arrange 3 cooked lasagna noodles over the sauce.

Top with one-third of the remaining meat sauce, one-third of the creamy cheese mixture, one-third of the cheddar, one-third of the mozzarella reserved for the layers, and a little Parmesan.

Repeat the noodle and filling layers twice more.

Finish with the remaining 3 noodles and cover the top with the remaining mozzarella and Parmesan.

Bake uncovered for about 40 minutes, until hot and bubbling.

Switch the oven to low broil and broil for up to 5–8 minutes, watching continuously, until the cheese is deeply golden.

Let the lasagna rest for at least 30 minutes before slicing and serving.