To make the meat sauce, heat olive oil in a large Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart, until browned. Drain any excess fat. Add the chopped onion and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.

Stir in the tomato paste and cook for 1 minute. Pour in the crushed tomatoes, Italian seasoning, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and let it simmer for at least 30 minutes to allow flavors to meld.

While the sauce simmers, prepare the cheese filling. In a food processor or blender, combine the full-fat cottage cheese, grated Parmesan cheese, egg, and fresh parsley. Blend on high for 30-60 seconds until completely smooth and creamy.

Preheat your oven to 375°F (190°C). Begin assembling the lasagna in a 9x13 inch baking dish. Spread a thin layer of meat sauce on the bottom of the dish.

Arrange a single layer of lasagna noodles over the sauce. Spread half of the creamy cottage cheese mixture over the noodles. Top with one-third of the remaining meat sauce, then sprinkle with one-third (1 cup) of the shredded mozzarella.

Repeat the layers: another layer of noodles, the rest of the cottage cheese mixture, another third of the meat sauce, and another third (1 cup) of the mozzarella.

Finish with a final layer of noodles, the last of the meat sauce, and the remaining one-third (1 cup) of mozzarella cheese on top.

Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 40 minutes.

After 40 minutes, carefully remove the foil. Return the lasagna to the oven and bake uncovered for another 15-20 minutes, until the top is golden brown and the sauce is bubbling.

This is a crucial step: Let the lasagna rest on a wire rack for at least 15-20 minutes before slicing and serving. This allows the layers to set for clean, perfect slices.