Brown the ground beef in a skillet until no longer pink. Remove from the skillet and wipe the skillet clean.
Heat the butter over medium high heat until frothy. Saute the diced tomatoes, capers, pesto, onion, garlic and tomato paste until most of the moisture has cooked off, about 10 minutes.
Return the cooked ground beef to the skillet and pour in the tomato sauce. Bring to a rolling simmer. Add the fresh herbs and reduce the temp to medium and cover. Simmer for 30 minutes, stirring occasionally.
While the meat sauce is cooking, boil the lasagna noodles according to the instructions on the box. You will need about 20 noodles to make 4 layers in a 9x9 dish.
As the lasagna noodles are cooking, combine the mascarpone, cottage cheese, egg, pesto, parsley, apple cider vinegar, half of the shredded mozzarella and half of the parmesan cheeses.
Preheat the oven to 350 F. Grease a 9x9 dish with cooking oil spray. Start with a layer of noodles then spread about a half cup of the meat sauce on top of the noodles. Arrange a second layer of noodles on top of the meat sauce then arrange the slices of mozzarella on top of the noodles. Then layer more noodles on top.
Spread about a half cup of the cheese filling on top of the noodles. Then more noodles and a layer of meat sauce. Repeat this process until all noodles and filling has been used up. Spread the remaining shredded mozzarella and parmesan cheese on top.
At this point, you can cover and chill the lasagna for up to 3 days prior to cooking. Be sure to bring it back to room temperature before cooking so that it heats evenly all the way through.
Cover the lasagna with foil and bake for one hour.
Remove the foil and continue cooking for another 20-30 minutes, until the cheese is completely melted and just starting to bubble. Remove from the oven.
Cover the lasagna with foil and rest for 15 minutes. This will help the lasagna set and be easier to cut.
Serve topped with cheese and a side of garlic bread, as desired. Add a final sprinkle of parsley for a pop of color. Enjoy!