In a large pot or a dutch oven over medium heat, brown ground beef

Add in onions and garlic, saute until soft, 3-5 minutes

Stir in tomatoes, tomato paste, tomato sauce.

Add salt and pepper to taste.

Place lid on pot then turn heat to low.

Simmer sauce for 1 ½ -2 hours, stirring occasionally.

Meanwhile cook lasagna noodles according to directions.

In a small mixing bowl, mix ricotta cheese, egg, remaining two tbsp chopped parsley, and ½ tsp salt

Preheat oven to 375F

Assemble lasagna:

Using a greased 9 x 13-inch baking dish,

- First layer: Place 3-4 lasagna noodles at the bottom of the dish

- Second layer: Pour 1 ½-2 cups meat sauce on top of noodles

- Third Layer: Spread half of the ricotta mixture on top of the meat sauce and sprinkle a handful of mozzarella on top

- Repeat layers one more time

- Last layer- Top the ricotta mozeralla mixture with with 3-4 lasagana noodles then cover with mozzarella cheese

Loosley cover with aluminum foil (spray foil with oil spray to prevent it from sticking to the cheese) and bake for 25 minutes covered. Remove foil and bake for an additional 25 minutes. Let lasagna cool for 20 minutes before serving.