Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until just al dente. Drain and lay them flat to prevent sticking.

In a large skillet over medium heat, cook the ground beef until browned. Add chopped onion and cook until soft. Stir in minced garlic and cook for another minute.

Add crushed tomatoes, tomato paste, and tomato sauce. Stir well. Season with Italian seasoning, salt, black pepper, and red pepper flakes. Reduce heat and let simmer for 20–25 minutes. The sauce should thicken slightly and become rich and fragrant.

In a mixing bowl, combine cottage cheese or ricotta, eggs, Parmesan cheese, parsley, and salt. Stir until smooth and creamy.

Preheat oven to 375°F (190°C).

Spread a thin layer of meat sauce on the bottom of your baking dish. Place a layer of noodles on top. Spread one-third of the cheese mixture over the noodles. Add meat sauce, then sprinkle mozzarella. Repeat layers until ingredients are used, finishing with sauce and a generous layer of mozzarella on top.

Cover with foil (lightly tented so it doesn’t touch the cheese) and bake for 30 minutes. Remove foil and bake another 15–20 minutes until cheese is bubbly and golden.

Let the lasagna rest for at least 15 minutes before slicing. This helps it hold its shape beautifully.