A rich and hearty lasagna layered with a savory meat sauce, creamy ricotta, and a golden, bubbly mozzarella topping — comfort food at its best.

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Preheat oven to 375°F (190°C).
Cook lasagna noodles according to package instructions; drain and set aside.
In a large skillet over medium heat, cook the ground beef with onion and garlic until browned. Drain excess fat.
Stir in marinara sauce, tomato paste, basil, oregano, salt, and pepper. Simmer for 10 minutes.
In a bowl, combine ricotta, egg, Parmesan, and parsley. Mix well.
Spread a thin layer of meat sauce in a 9×13-inch baking dish. Layer 3 noodles over the sauce. Top with 1/3 of the ricotta mixture, 1/3 of the meat sauce, and 1/3 of the mozzarella. Repeat layers twice more, ending with mozzarella on top.
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15-20 minutes, until cheese is golden and bubbly.
Let stand 10 minutes before slicing.

Let the lasagna rest before cutting for cleaner slices.
You can substitute ground beef with Italian sausage or a mix of both for added flavor.
Store leftovers in the refrigerator for up to 3 days.