Prepping the Ingredients:

1. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions. Drain and lay them flat on a clean towel to prevent sticking.
2. Heat a skillet over medium heat. Add ground beef and cook until browned, breaking it into small crumbles. Drain any excess fat.
3. Stir the marinara sauce into the skillet with the beef and let it simmer on low heat.

Making the Ricotta Mixture:

4. In a medium bowl, mix ricotta cheese, egg, parsley, salt, black pepper, and optional Italian seasoning until smooth.

Layering the Lasagna:

5. Preheat your oven to 375°F (190°C).
6. Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish.
7. Lay 3 lasagna noodles over the sauce.
8. Spread one-third of the ricotta mixture on top of the noodles.
9. Sprinkle one-third of the shredded mozzarella and a bit of Parmesan over the ricotta.
10. Add another layer of meat sauce.
11. Repeat the process (noodles, ricotta, cheese, sauce) two more times, finishing with a generous layer of mozzarella and Parmesan on top.

Baking the Lasagna:

12. Cover the dish with aluminum foil, ensuring it doesn’t touch the cheese.
13. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
14. Let the lasagna cool for 10 minutes before serving. Garnish with extra parsley.