Preheat your oven to 375°F (190°C). In a large skillet over medium heat, brown the ground beef, adding in diced onions and minced garlic. Cook for about 5-7 minutes, or until the meat is thoroughly cooked and the onions become translucent. Drain any excess fat and stir in the marinara sauce along with dried Italian herbs.

While your meat simmers, bring a large pot of water to a boil and add the lasagna noodles. Cook them according to package instructions for 8-10 minutes until al dente. Drain and rinse under cold water.

In a separate mixing bowl, combine the ricotta cheese with 1 beaten egg, salt, and pepper to taste. Mix well until smooth, then fold in the shredded mozzarella cheese.

Grease a 9x13-inch baking dish with cooking spray or olive oil. Spread a thin layer of the beef mixture on the bottom, followed by a layer of lasagna noodles, half of the ricotta mixture, and repeat.

Sprinkle a generous cup of shredded mozzarella and a quarter cup of grated Parmesan over the top.

Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes until the cheese is melted and bubbly.

Allow the casserole to rest for at least 10-15 minutes before serving.