Preheat oven to 350°F (175°C).

Prepare lasagna noodles according to package directions.

In a large skillet, fry ground beef over medium heat until browned.

Drain excess fat from the cooked ground beef.

Add canned tomatoes, tomato paste, dried basil, dried oregano, garlic powder, and half of the chopped parsley to the skillet.

Simmer the beef mixture for 20 minutes, stirring occasionally.

In a separate bowl, combine cottage cheese, Parmesan cheese, egg, the remaining half of the chopped parsley, salt, and pepper.

In a 9 x 13 inch baking dish, layer the lasagna as follows:

Place a layer of lasagna noodles on the bottom of the dish.

Spread half of the cottage cheese mixture evenly over the noodles.

Sprinkle one-quarter of the mozzarella cheese over the cheese mixture.

Add another layer of lasagna noodles.

Spread half of the meat mixture evenly over the noodles.

Add another layer of lasagna noodles.

Spread the remaining cottage cheese mixture evenly over the noodles.

Sprinkle one-quarter of the mozzarella cheese over the cheese mixture.

Add another layer of lasagna noodles.

Spread the remaining meat mixture evenly over the noodles.

Top with the remaining mozzarella cheese.

Cover the dish tightly with aluminum foil.

Bake in the preheated oven for 45 minutes.

Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Let the lasagna sit for 15 minutes before serving.