In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion and sauté until softened, about 5 minutes. Stir in 4 minced garlic cloves and cook until fragrant, approximately 1 minute. Add 1 ½ pounds of ground beef, browning it thoroughly—this takes about 5-7 minutes. Mix in 1 can of crushed tomatoes, 1 can of tomato sauce, 2 tablespoons of tomato paste, 1 tablespoon of sugar, and your dried spices. Let it simmer for 20-30 minutes until thickened.

In a mixing bowl, combine 15 ounces of ricotta cheese, 1 large egg, ½ cup of grated parmesan, and 1 teaspoon of Italian seasoning. Use a fork to mix everything together until smooth and evenly blended. Set aside while you prepare your noodles.

Bring a large pot of salted water to a boil and add 12 lasagna noodles. Cook until al dente, usually around 8-10 minutes. Drain the noodles and lay them flat on a kitchen towel.

Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of the beef sauce on the bottom. Layer the cooked noodles over the sauce, followed by a portion of the ricotta mixture, then more beef sauce and 1 cup of shredded mozzarella. Repeat layers, finishing with noodles, sauce, and a generous topping of mozzarella.

Cover the assembled lasagna with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue to bake for another 15-20 minutes until the cheese is melted and bubbly.

Once baked, let the lasagna rest for 10-15 minutes before slicing. Garnish with fresh parsley and serve.