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Make the meat sauce: In a large skillet, cook the ground beef over medium-high heat until browned and crumbled. Drain excess fat. Add the diced onions and olive oil, and cook until the onions are translucent. Stir in the tomato paste, beef bone broth, and marinara/crushed tomatoes. Season with salt, black pepper, garlic powder, Italian seasoning, and red chili flakes to taste. Optionally, stir in the white miso. Simmer the sauce for 15-20 minutes.
Make the cheese filling: In a bowl, mix together the cottage cheese, eggs, 227g (2 cups) shredded mozzarella, 30g (½ cup) grated parmesan, parsley, salt, and garlic powder.
Assemble the lasagna: Spread a thin layer of the meat sauce in the bottom of a 15x11x3 inch foil roasting pan. Top with a layer of lasagna noodles, then the cheese filling, another layer of meat sauce, more noodles, the remaining cheese sauce, a final layer of meat sauce, and noodles. Top with the remaining 227g (2 cups) shredded mozzarella and 40g (⅓ cup) grated Parmigiano Reggiano.
Cover the lasagna with foil and bake at 375°F for about 40 minutes. Remove the foil and broil for 10-15 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna rest for 15-20 minutes before slicing and serving.