In a large skillet over medium-high heat, warm 2 tablespoons of olive oil. Add 1 pound of lean ground beef and cook for 5-7 minutes until browned, breaking it apart with a spatula.

Drain any excess fat, then stir in 1 diced yellow onion and 3 minced garlic cloves. Sauté until the onions are translucent, about 3 minutes.

Add 2 tablespoons of tomato paste, stirring for another 2 minutes until it deepens in color.

Next, pour in 28 ounces of crushed tomatoes, stirring well to combine everything in the skillet.

Lower the heat and let the sauce simmer uncovered for 20 minutes, allowing it to thicken.

While the sauce simmers, in a medium bowl, combine 15 ounces of whole milk ricotta cheese, 1 large egg, ½ cup of grated Parmesan cheese, and 1 teaspoon of dried Italian seasoning. Mix until smooth.

In a large pot, bring salted water to a boil, then cook 12 wavy lasagna noodles for 2 minutes less than package instructions.

When done, drain the noodles carefully and lay them flat on parchment paper.

Preheat your oven to 375°F (190°C). Spread a thin layer of the meat sauce on the bottom of a baking dish. Layer with noodles, meat sauce, ricotta mixture, and mozzarella.

Repeat these layers until all ingredients are used. Finish with a layer of noodles and the rest of the meat sauce.

Cover tightly with aluminum foil and bake for 35 minutes. Remove foil, sprinkle with an additional 2 cups of mozzarella, and bake uncovered for another 15 minutes.

Broil for an additional 3-5 minutes for a blistered cheese crust.

Remove from oven and allow to rest for 20 minutes before slicing. Garnish with parsley.