In a large skillet, heat olive oil over medium heat. Add ground beef and diced onion, cooking for about 5 minutes until beef is no longer pink. Stir in minced garlic, and sauté for another minute.

Pour in dry red wine and cook until mostly evaporated. Add marinara sauce, sea salt, black pepper, dried thyme, granulated sugar, and chopped parsley. Let the sauce simmer for 5 minutes.

In a large bowl, combine cottage cheese, ricotta cheese, shredded mozzarella, egg, and chopped parsley. Mix well until smooth.

Bring a large pot of salted water to a boil. Cook lasagna noodles as per package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

Preheat the oven to 375°F (190°C). In a casserole dish, spread ½ cup of meat sauce on the bottom, layer with 3 noodles, add ⅓ of meat sauce, followed by 1 cup of mozzarella and half of cheese mixture. Repeat until finished with noodles and remaining mozzarella on top.

Cover with aluminum foil and bake for 45 minutes. Remove foil, switch to broil for an additional 3-5 minutes until cheese is bubbling and golden brown.

Let lasagna rest for 30 minutes before slicing. Serve with garlic bread or a fresh salad.