Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. When the oil shimmers, add in 1 pound of ground beef and 1 diced onion. Sauté for about 7-10 minutes, stirring occasionally, until the beef is browned and the onion becomes translucent.

Once the beef is cooked, add 3 minced garlic cloves to the skillet, stirring for about 1 minute until fragrant. Next, pour in your favorite marinara sauce (around 24 ounces) and season with sea salt and black pepper. Let this mixture simmer on low heat for about 10 minutes.

While the meat sauce simmers, combine 15 ounces of ricotta cheese, 1 beaten egg, and ¼ cup of chopped parsley in a mixing bowl. Mix until well blended and creamy.

Preheat your oven to 375°F (190°C). Get your 9x13-inch casserole dish ready.

Spread half a cup of the meat sauce evenly across the bottom of the casserole dish. Place about three layers of lasagna sheets over the sauce.

Layer ⅓ of the remaining meat sauce over the noodles, followed by 2 cups of shredded mozzarella cheese, and then half of the ricotta mixture. Repeat this layering process.

After the second layer, top off with any remaining lasagna sheets and pour the last of your meat sauce on top. Finish with a generous layer of mozzarella cheese.

Poke a few toothpicks into the surface of the lasagna. Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.

Remove the foil and broil for another 3-5 minutes until the cheese is bubbling and golden brown.

Let your Lasagna Bolognese rest for 30 minutes before slicing.