Prepare the meat sauce: Brown ground beef in a large skillet over medium-high heat. Drain any excess fat. Add diced onions, garlic, and Italian seasoning and cook until softened. Stir in crushed tomatoes, tomato paste, and tomato sauce. Simmer for at least 30 minutes, stirring occasionally.
Cook the lasagna noodles: Cook lasagna noodles according to package directions. Drain and rinse with cold water to prevent sticking.
Make the ricotta mixture: In a bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper. Mix well.
Assemble the lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of meat sauce in the bottom of a 9x13 inch baking dish. Layer lasagna noodles over the sauce, overlapping as needed.
Spread half of the ricotta mixture over the noodles, followed by a layer of mozzarella cheese and meat sauce. Repeat layers, ending with a layer of noodles topped with remaining meat sauce and mozzarella cheese.
Bake: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
Rest and serve: Let the lasagna rest for 10-15 minutes before cutting and serving.
It was good, but not quite as amazing as I hoped. The ricotta layer was a bit bland, so next time I'll add more seasoning to it. The sauce was nice and thick.
