Preheat your oven to 375°F (190°C). In a large skillet over medium heat, add the ground beef and cook until browned, about 7-10 minutes. Drain any excess fat. Stir in your marinara sauce, allowing it to simmer for 10 minutes until it thickens slightly.

Cook the lasagna noodles according to the package instructions, about 8-10 minutes until al dente. Drain and lay them flat on a towel.

In a mixing bowl, combine the ricotta cheese, egg, Italian seasoning, salt, and pepper. Mix thoroughly until smooth and creamy.

In a 9x13 inch baking dish, spread a thin layer of the meat sauce, layer down 3 noodles, half of the ricotta mixture, a layer of mozzarella, and a third of the meat sauce. Repeat until finished with noodles topped with remaining meat sauce and grated Parmesan cheese.

Cover the lasagna with aluminum foil and bake it for 25 minutes. Remove the foil and continue baking for an additional 15 minutes until cheese is bubbling and golden brown.

Let the lasagna rest for 10 minutes before slicing to allow layers to set.