Cook the ground beef in a large saucepan over medium heat until it is browned. Using a spatula or a spoon, chop up into crumbles. Drain grease. Wipe the pan with a paper towel.
Coat the pan with cooking spray, then add the onion and garlic. Sauté for 5 minutes. Return the ground beef to the pan. Add the two tablespoons of chopped parsley, diced tomatoes, and the following six ingredients. Bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Uncover, simmer 20 minutes. Remove from heat.
Preheat oven to 350°F.
In a medium bowl, combine 2 tbsp parsley, cottage cheese, parmesan, ricotta, and egg.
Spray the bottom of a 9x13 baking dish with cooking spray. Spread ¾ cup of the tomato mixture in pan. Arrange 4 noodles over tomato mixture, top with half of the cottage cheese mixture, 2 cups of the tomato mixture, and 2/3 cup provolone. Repeat layers, ending with the noodles. Spread remaining tomato mixture over noodles.
Cover the dish and bake at 350°F for 50 minutes. Sprinkle with the remaining provolone cheese and bake, uncovered, for 10 minutes. Let rest for 10 minutes before serving.