Preheat your oven to 375°F (190°C).

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add a diced yellow onion and sauté for 2-3 minutes until it becomes translucent. Stir in 3 minced garlic cloves and 1 pound of ground beef. Cook until the beef is browned completely.

Add 1 can of diced tomatoes, 1 can of tomato sauce, and ½ cup of water to the pot. Mix in two bay leaves, 1 teaspoon of dried basil, 1 teaspoon of granulated sugar, and 1 teaspoon of Italian seasoning. Bring to a gentle boil, then let it simmer for 1-2 hours.

In a mixing bowl, combine 8 oz of mozzarella cheese, ½ cup of parmesan cheese, and 2 cups of ricotta cheese. Mix in 2 tablespoons of fresh parsley, a pinch of salt, and pepper to taste.

Cook 1 pound of lasagna noodles in salted boiling water according to package instructions for about two-thirds of the recommended time. Drain and cool in cold water.

In a greased 9x13 baking dish, layer 1 spoonful of sauce, a sheet of noodles, half of the cheese mixture, and a layer of meat sauce. Repeat to create two complete layers, finishing with noodles and sauce on top.

Sprinkle an additional 4 oz of mozzarella cheese over the top layer of sauce.

Cover tightly with greased aluminum foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes.

Let the lasagna rest for 20-30 minutes before serving. Garnish with dried basil or parsley.