In a large skillet, heat a drizzle of olive oil over medium heat. Add ground beef and cook until browned, about 7–10 minutes. Stir in chopped onion and minced garlic, sautéing until soft, about 5 minutes.

Mix in tomato paste, crushed tomatoes, Italian seasoning, and season with salt and pepper. Let simmer for 20–25 minutes until thickened.

Bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions until al dente, about 8–10 minutes. Drain and lay flat to prevent sticking.

In a mixing bowl, combine ricotta cheese, beaten egg, grated Parmesan, salt, and chopped parsley until smooth.

Preheat your oven to 375°F (190°C). Grease a baking dish. Layer meat sauce, noodles, ricotta mixture, and mozzarella, repeating until all ingredients are used, ending with sauce and mozzarella on top.

Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15–20 minutes until cheese is bubbling and golden brown. Let rest for 10–15 minutes before slicing.