Heat the olive oil in a wide pan over high heat. Add the ground beef and sauté until well browned and completely dry.

Season with salt and pepper, then add the chopped onion. Continue sautéing for 5–6 minutes. Deglaze with the wine (or cognac) and let it evaporate completely, allowing the onion to soften.

In a bowl, mash the fresh cheese with a fork. Add the yogurt and mix until smooth and creamy. Stir in half of the mozzarella and half of the Parmesan. Set aside.

Grease or butter the base and sides of a 34 x 22 cm baking dish.

Spread 6 tablespoons of tomato sauce evenly over the bottom.

Layer 3 lasagna sheets on top.

Add a thin layer of tomato sauce, followed by 4–5 tablespoons of the yogurt mixture.

Spread 1/3 of the ground beef evenly over the top. Sprinkle with a little mozzarella and Parmesan.

Repeat the layering process three more times: lasagna sheets, tomato sauce, yogurt mixture, ground beef, and cheeses.

Finish with a final layer of lasagna sheets, the remaining tomato sauce, and the rest of the yogurt mixture.

Arrange the sliced tomatoes on top and sprinkle with the remaining cheeses.

Cover the dish with parchment paper and aluminum foil. Bake in a preheated oven at 180°C (350°F) for 30 minutes.

Uncover and bake for an additional 5–10 minutes, until the top is lightly golden.

Let the lasagna rest for 10 minutes before slicing and serving.