Prepare the Meat Sauce: In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add diced onion and minced garlic, cooking until fragrant. Stir in crushed tomatoes, tomato sauce, basil, oregano, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
Prepare the Cheese Filling: In a mixing bowl, combine ricotta cheese, 1/2 cup of shredded mozzarella, grated Parmesan, and the beaten egg. Mix well and set aside.
Cook the Noodles: Bring a large pot of salted water to a boil. Cook Ronzoni lasagna noodles according to the package instructions. Drain and set aside.
Assemble the Lasagna: Preheat oven to 375°F (190°C). In a greased 9x13-inch baking dish, spread a thin layer of meat sauce. Place a layer of cooked lasagna noodles on top. Spread half of the ricotta mixture over the noodles, then add a layer of meat sauce. Repeat the layers, finishing with noodles and the remaining meat sauce on top. Sprinkle with the remaining shredded mozzarella and Parmesan cheese.
Bake the Lasagna: Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is melted and golden brown.
Rest and Serve: Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy!
