Heat a large skillet over medium-high heat and add the ground beef, breaking it apart as it cooks until completely browned and no pink remains, about 5-7 minutes. Drain excess fat if needed, then season the cooked beef with garlic powder and onion powder, stirring to combine. This seasoned beef will form the protein layers in your lasagna bowl.

In a small bowl, combine the cottage cheese with freshly grated parmesan cheese and dried basil, stirring until evenly mixed. I like to grate the parmesan fresh right before mixing because it has a smoother, more cohesive texture compared to pre-grated varieties—it'll melt better into the cottage cheese base. Set this mixture aside until ready to layer.

Preheat your oven to 350°F and lightly grease an oven-safe bowl (approximately 2-3 quart capacity). Start building your lasagna bowl by spreading a thin layer of marinara sauce on the bottom, then add a layer of browned beef from Step 1, followed by a portion of the cottage cheese mixture from Step 2. Repeat these layers (sauce, beef, cheese mixture) until all ingredients are used, finishing with a final layer of marinara sauce on top.

Top the assembled lasagna bowl with shredded mozzarella cheese, spreading it evenly across the surface. Bake uncovered in the preheated 350°F oven for 25 minutes, until the mozzarella is melted and starting to lightly brown. I recommend using mozzarella shredded from a block rather than pre-shredded, as it melts into a much creamier, more cohesive layer without the anti-caking additives that prevent ideal melting.

Remove the lasagna bowl from the oven and let it cool for 5-10 minutes before serving—this allows the layers to set slightly and makes serving easier. Top with fresh chopped parsley just before eating for a bright, herbaceous finish.