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1. In a large skillet or saucepan, heat a tablespoon of olive oil over medium heat.
2. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
3. Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
4. Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes. Drain any excess fat.
5. Once the beef is browned, stir in the crushed tomatoes, tomato paste, and tomato sauce.
6. Add the sugar, dried basil, Italian seasoning, salt, and black pepper. Mix well to combine.
7. Bring the sauce to a simmer, then reduce the heat to low. Let it simmer uncovered for about 30 minutes, stirring occasionally.
8. While the meat sauce is simmering, bring a large pot of salted water to a boil.
9. Add the lasagna noodles to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
10. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Lay them flat on a clean kitchen towel or parchment paper to prevent sticking.
11. In a medium bowl, combine the ricotta cheese, egg, and a pinch of salt. Mix well until smooth and creamy. Set aside.
12. Preheat your oven to 375°F (190°C).
13. In a 9×13 inch baking dish, spread a thin layer of the meat sauce on the bottom.
14. Place 4 lasagna noodles over the sauce, slightly overlapping them if necessary.
15. Spread half of the ricotta cheese mixture over the noodles, followed by a third of the mozzarella cheese.
16. Pour a layer of meat sauce over the cheese, ensuring it covers the entire layer.
17. Repeat the layering process: add 4 more noodles, the remaining ricotta mixture, another third of the mozzarella, and more meat sauce.
18. Top with the final layer of noodles, the remaining meat sauce, and the remaining mozzarella cheese. Sprinkle the grated Parmesan cheese evenly over the top.
19. Cover the baking dish with aluminum foil, making sure it doesn’t touch the cheese.
20. Bake in the preheated oven for 25 minutes.
21. After 25 minutes, remove the foil and bake for an additional 25 minutes, or until the cheese is bubbly and golden brown.
22. Once baked, remove the lasagna from the oven and let it sit for at least 15 minutes before slicing.
23. Using a sharp knife or a pizza cutter, slice the lasagna and serve hot, garnished with fresh parsley if desired.

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