In a large pot over medium heat, cook the ground beef and yellow onion until browned and translucent, about 5-7 minutes. Drain excess grease, add garlic, and sauté until fragrant, about 30 seconds.

Stir in diced tomatoes, tomato sauce, tomato paste, and seasonings. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally.

While the sauce simmers, bring salted water to a boil. Cook lasagna noodles according to package directions until al dente, about 8-10 minutes. Drain and lay flat on wax paper.

Preheat oven to 350°F (175°C). In the baking dish, spread 1 cup of meat sauce on the bottom. Layer 3 noodles, dollop cream cheese, and sprinkle with mozzarella and Parmesan. Repeat layers twice, finishing with cheese.

Cover tightly with foil and bake for 45 minutes. Remove foil and bake for another 5-10 minutes until cheese is bubbly and golden.

Remove from oven and let cool for 10 minutes before slicing and serving.