Preheat your oven to 375°F (190°C). Gather your ingredients as the oven warms up.

In a large skillet, brown 1 pound of ground beef until cooked through, about 7-10 minutes. Drain excess fat and stir in 2 cups of marinara sauce; simmer for 10 minutes.

Cook lasagna noodles according to package instructions for 8-10 minutes until al dente, then drain and rinse with cold water.

In a bowl, combine 15 ounces of ricotta cheese, 1 beaten egg, 1 teaspoon of Italian seasoning, and salt and pepper to taste. Mix well.

In a 9x13 inch baking dish, spread a thin layer of meat sauce at the bottom, layer 3 noodles, half of the ricotta mixture, and half of the shredded mozzarella, then spoon a third of remaining meat sauce.

Repeat layering: add 3 more noodles, remaining ricotta mixture, and mozzarella, then top with remaining meat sauce.

Sprinkle grated Parmesan on top, cover with foil, and bake for 25 minutes. Remove foil and bake for an additional 15 minutes.

Allow the lasagna to rest for 10 minutes before slicing. Serve warm.