Start by prepping all your ingredients for the Ground Beef Lasagna. Dice one onion, mince three garlic cloves, chop two tablespoons of fresh parsley, and shred one and a half cups of mozzarella cheese.

In a large skillet over medium heat, add a drizzle of olive oil and heat it for about 1 minute. Next, add the ground beef and diced onion, cooking for approximately 5 minutes until the meat is browned and the onion is translucent.

Stir in the minced garlic, then deglaze the pan with a quarter cup of dry red wine. Add 24 ounces of marinara sauce, salt, black pepper, thyme, sugar, parsley, and red pepper flakes; let this simmer for 5 more minutes.

In a mixing bowl, combine 16 ounces of cottage cheese, 15 ounces of ricotta cheese, one beaten egg, and half a cup of the shredded mozzarella. Mix these ingredients well until they are smooth and creamy.

If you’re using regular lasagna noodles, bring a pot of salted water to a boil and cook the noodles for about 8 minutes until al dente. Drain the noodles and lay them out on parchment paper to prevent sticking.

In a 9x13 inch baking dish, spread a layer of the meat sauce on the bottom. Place three lasagna noodles on top, followed by a layer of the cheese mixture and a sprinkle of mozzarella cheese. Repeat this process two more times, ending with the meat sauce on top.

Cover the baking dish with aluminum foil and bake at 375°F for 45 minutes. Once the time is up, remove the foil and switch your oven to broil. Broil for an additional 3-5 minutes, or until the top is golden and bubbly.

After baking, let the Ground Beef Lasagna rest for about 30 minutes before slicing.