Preheat your oven to 375°F (190°C) and lightly grease your baking dish.

Bring a large pot of salted water to boil, then cook the lasagna noodles for 8–10 minutes until al dente, drain and rinse under cold water.

In a large skillet, heat olive oil, sauté the onion for about 3 minutes until softened, then add ground beef, salt, pepper, and garlic, cooking for 5–7 minutes until browned.

Stir in marinara sauce and Italian seasoning, simmer for 10–15 minutes, and mix in chopped parsley before removing from heat.

In a medium bowl, combine ricotta cheese with eggs until smooth, adding pinch of salt or dried parsley if desired.

Spread a layer of meat sauce in your greased baking dish, layer with noodles, half the ricotta mixture, and sprinkle with mozzarella cheese, repeating layers and finishing with noodles.

Spread remaining meat sauce over the top noodles, sprinkle with remaining mozzarella and Parmesan cheese.

Cover with lightly greased aluminum foil and bake for 35 minutes; remove foil and bake for another 10–15 minutes until golden and bubbling.

Let the lasagna rest for 10 minutes before slicing and serving.