Place a deep pan or dutch oven over medium/high heat and add 1 Tbsp olive oil, 1 lb ground beef and diced onion. Saute, breaking up the meat, for 5 minutes or until beef is no longer pink. Add pressed garlic and sauté another minute until fragrant.

Add ¼ cup wine and stir for 2 minutes or until wine is nearly evaporated. Add 3 cups marinara, ½ tsp salt, ¼ tsp pepper, ¼ tsp thyme, ½ tsp sugar and 2 Tbsp parsley. Bring to a simmer then cover and cook 5 minutes.

In a large mixing bowl, combine 16 oz Cottage Cheese, 15 oz Ricotta, 1 cup mozzarella, 1 egg and 2 Tbsp parsley. Mix well.

Preheat oven to 375˚F. Bring a large pot of water to a boil. Add salt and 9 lasagna noodles. Cook until al dente according to package instructions.

Spread ½ cup meat sauce in the bottom of a deep 9x13 casserole dish. Add 3 noodles, spread on ⅓ of the meat sauce, and sprinkle with 1 cup mozzarella cheese. Spoon on and spread the top with ½ of your cheese sauce.

Repeat until you have 3 layers of noodles: Add 3 noodles, ⅓ meat sauce, 1 cup mozarella cheese, ½ cheese sauceAdd 3 noodles, remaining ⅓ meat sauce, remaining 1 cup mozarella.

Poke 9-12 toothpicks over the surface of your lasagna (to keep the foil from sticking to the cheese). Cover with foil and bake at 375˚F for 45 minutes.

Remove foil and broil for 3 to 5 minutes, or until cheese turns golden. Let lasagna rest 30 min before slicing.