Step 1

In a small bowl combine the cottage cheese, Parmesan cheese and 2 tablespoons of parsley.

Step 2

Heat a large 12 inch oven safe nonstick skillet with a fitted lid over high heat and add the beef and salt. Cook, breaking up with a wooden spoon until cooked through, about 5 minutes.

Step 3

Add the onion and garlic and sauté until tender, about 4 to 5 minutes.

Step 4

Add the tomatoes to the skillet along with the bone broth and basil, stir to combine, and bring to a simmer. Add the pasta to the pan, stir to combine and spread into an even layer, making sure the noodles are submerged in liquid. Reduce the heat to medium, simmer covered, stirring occasionally, until the pasta is just tender and the sauce has thickened slightly and all the liquid has been absorbed, about 18 to 20 minutes.

Step 5

Remove from heat and dollop the cottage cheese mixture over the lasagna noodles with a small spoon without stirring. Top with the mozzarella. Transfer to the broiler on the second rack from the top and broil on high until the cheese is melted, and slightly browned on top, about 3  minutes. Garnish with parsley and serve.