Cook the ground beef with onion and garlic in a large skillet until browned, then drain any excess fat. Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper, letting the sauce simmer for at least 15 minutes.

In a separate bowl, combine ricotta cheese, grated Parmesan, egg, fresh parsley, salt, and pepper until well mixed.

If using traditional noodles, cook them according to package directions; otherwise, prepare your no-boil noodles as directed.

Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish. Arrange three lasagna noodles over the sauce.

Evenly spread half of the ricotta mixture over the noodles, then top with a third of the mozzarella cheese and a third of the remaining meat sauce.

Repeat the noodle, ricotta, mozzarella, and meat sauce layers once more, then finish with a final layer of noodles, the remaining meat sauce, and the rest of the mozzarella.

Cover the dish with foil and bake at 375°F (190°C) for 25 minutes; then remove the foil and bake for an additional 20-25 minutes, or until bubbly and golden brown. Let the lasagna rest for 10-15 minutes before serving to allow the layers to set.